Antimicrobial compositions for use on food products

ABSTRACT

The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.

CROSS REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of U.S. application entitled“ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS”, Ser. No.11/459,069, filed on Jul. 21, 2006, which claims priority under 35U.S.C. §119(e) to U.S. Provisional Application entitled “ANTIMICROBIALCOMPOSITIONS FOR USE ON FOOD PRODUCTS”, Ser. No. 60/702,243, filed onJul. 25, 2005, which is incorporated herein by reference in itsentirety. This application is also a continuation-in-part of U.S.application entitled “ANTIMICROBIAL COMPOSITIONS AND METHODS FORTREATING PACKAGED FOOD PRODUCTS”, Ser. No. 11/779,596, filed Jul. 18,2007, which claims priority under 35 U.S.C. §119(e) to U.S. ProvisionalApplication entitled “ANTIMICROBIAL COMPOSITIONS AND METHODS FORTREATING PACKAGED FOOD PRODUCTS”, Ser. No. 60/807,956, filed on Jul. 21,2006, which is incorporated herein by reference in its entirety. Thisapplication is related to subject matter disclosed in U.S. patentapplication for “ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATINGPACKAGED FOOD PRODUCTS”, Ser. No. 11/459,067, filed on Jul. 21, 2006,the subject matter of which is incorporated in this application byreference.

FIELD

The present disclosure relates to methods of using antimicrobialcompositions in food processing.

BACKGROUND

During the processing, preparation and packaging of food products, thefood product may encounter microorganisms which may make the foodunsuitable for consumption. The microorganisms may come from the fooditself, the food contact surfaces, and/or the surrounding environment.The microorganisms can range from pathogenic microorganisms (e.g.,Listeria monocytogenes, enterohemorrhagic Escherichia coli, Salmonellaand the like) to spoilage organisms that can affect the taste, color,and/or smell of the final food product (e.g., Pseudomonas,Acinetobacter, Moraxella, Alcaligenes, Flavobacterium, Erwinia, and thelike). Microorganisms can affect a wide variety of food productsincluding meat, poultry, fish and shellfish, cheese, fruits andvegetables, and pre-prepared foods. At certain levels, the presence ofmicroorganisms on a food product may cause everything from a consumer'sperception of a lower quality product, to regulatory investigations andsanctions, to foodbourne illness and death.

Food processors use a variety of methods during processing to controland/or reduce the presence of microorganisms on food products. Thesemethods include everything from cleaning and sanitizing the foodprocessing plant environment, applying or incorporating antimicrobialsto or in the food product, irradiating the food product, applying heat,and others. Applying or incorporating an antimicrobial composition to orin the food product is a preferred way of controlling microorganisms.However, it is difficult to formulate a composition that is effective atreducing microorganisms using ingredients that are acceptable for directfood contact according to government regulations. Further, it isdifficult to formulate a composition that can be applied directly to afood product without adversely affecting the color, taste, or smell ofthe food product. Finally, once a food product has been treated with anantimicrobial composition or process to control the presence ofmicroorganisms on the food product, the opportunity exists for the foodproduct to become re-contaminated during further processing.

Food safety agencies have issued guidelines for processing food that mayhave exposure to surfaces contaminated with microorganisms includingListeria monocytogenes, Salmonella, and E. coli O157-H7. See e.g., FoodSafety Inspection Service (FSIS) final rule for the control of Listeriamonocytogenes in ready-to-eat (RTE) meat and poultry products, 9 CFR430.

The FSIS guidelines on Listeria provide three alternatives forcontrolling the presence of Listeria on a RTE product. Under Alternative1, an establishment applies a post-lethality treatment to the RTEproduct and an antimicrobial agent or process to control or suppress thegrowth of L. monocytogenes during the shelf life of the RTE product.Under Alternative 2, an establishment applies either a post-lethalitytreatment or an antimicrobial agent or process to suppress the growth ofL. monocytogenes. Under Alternative 3, an establishment does not applyany post-lethality treatment or antimicrobial agent or process. Instead,it relies on its sanitation program to prevent the presence of L.monocytogenes. RTE products produced under Alternative 2 have greatercontrol over potential Listeria contamination than RTE products producedunder Alternative 3. Similarly, RTE products produced under Alternative1 have greater control over Listeria contamination than those producedunder Alternative 2. Besides providing better microbial control for RTEproducts, facilities operating under Alternative 1 are subject to lessagency intervention (e.g., inspections, recordkeeping, etc.) than anAlternative 2 or Alternative 3 facility.

Salmonella is known to be prevalent on raw poultry, beef, and pork.Further, Salmonella has a high incidence of causing foodbourne illness,and sometimes severe foodbourne illness. Establishments must employprocesses validated to achieve specific levels of reduction ofSalmonella organisms throughout their finished RTE meat and poultryproduct (6.5 log₁₀ throughout finished meat products and 7 log₁₀throughout finished poultry products).

E. coli O157:H7 has been linked to foodbourne illness outbreaks. TheFSIS has additional lethality performance standards for all fermentedRTE products that include any amount of beef, exceptthermally-processed, commercially sterile products. Establishments mustemploy processes validated to achieve a 5.0 log₁₀ reduction of E. coliO157:H7 throughout fermented products containing beef.

It is against this background that the present disclosure has been made.

SUMMARY

Surprisingly, it has been discovered that microorganisms on foodproducts can be reduced by applying antimicrobial compositions to thefood product during processing.

In one embodiment, the disclosure relates to a method of treating a meator poultry product with an antimicrobial composition. In the method, anantimicrobial composition is applied to the surface of the meat orpoultry product, and the meat or poultry product is processed using achemical or mechanical tenderizer.

In another embodiment, the disclosure relates to a method of treating ameat or poultry product with an antimicrobial composition. In themethod, an antimicrobial composition is applied to a processing toolsuch as a pounder, a needle tenderizer, an injector, a grinder, or acombination thereof, and the processing tool is used to process the meator poultry product and apply the antimicrobial product to the surface ofthe meat or poultry product.

In yet another embodiment, the disclosure relates to a method oftreating a meat or poultry product with an antimicrobial composition. Inthe method, an antimicrobial composition is applied to a meat or poultryproduct simultaneously with a chemical tenderizer.

These and other embodiments will be apparent to those of skill in theart and others in view of the following detailed description of someembodiments. It should be understood, however, that this summary, andthe detailed description illustrate only some examples of variousembodiments, and are not intended to be limiting to the invention asclaimed.

DETAILED DESCRIPTION

The present disclosure relates to methods of treating meat or poultryproducts with an antimicrobial compositions, and specificallyantimicrobial compositions that are useful at sanitizing food products.

It is understood that the various embodiments of the present disclosuremay be combined to create a variety of unique embodiments and stillremain within the scope of the present disclosure. Further, it isunderstood that the examples described herein may be used in conjunctionwith any of the embodiments described, unless stated otherwise.

Antimicrobial Composition

The method includes the application of an antimicrobial composition tothe food product. The antimicrobial composition comprises at least oneactive antimicrobial ingredient. Additionally, the antimicrobialcomposition may also contain additional functional ingredients that aidin the function of the active antimicrobial ingredient, or impart adesired function or benefit.

There are a variety of active antimicrobial agents that may be used.Some non-limiting examples of antimicrobial agents that may be usedinclude fatty acids, C₁-C₁₂ dicarboxylic acids, percarboxylic acids,halogen compositions or interhalogens thereof, a halogen donorcomposition, chlorine dioxide, acidified sodium chlorite, ozone, aquaternary ammonium compound, an acid-anionic organic sulfonate orsulfate, a protonated carboxylic acid, or mixtures thereof. Somenon-limiting examples of fatty acids include C₆ to C₂₂ fatty acids.Fatty acids may be saturated in which all of the alkyl chain carbonatoms are connected by a single bond. Fatty acids can also beunsaturated where there are one or more double bonds between the carbonatoms. Non-limiting examples of saturated fatty acids include hexanoic(C₆), octanoic (C₈), nonanoic (C₉), decanoic (C₁₀), lauric (C₁₂),myristic (C₁₄), palmitic (C₁₆), stearic (C₁₈), arachidic (C₂₀), behenic(C₂₂) and the like. Non-limiting examples of unsaturated fatty acidsinclude palmitoleic (C_(16:1)), oleic (C_(18:1)), linoleic (C_(18:2)),linolenic (C_(18:3)), arachidonic (C_(20:1)) and the like. Octanoic acidis a preferred fatty acid. Some non-limiting examples of percarboxylicacids include: C₁-C₁₀ percarboxylic acids, diperoxyglutaric acid,diperoxyadipic acid, diperoxysuccinic acid, diperoxysuberic acid,diperoxymalonic acid, peroxylactic acid, peroxyglycolic acid,peroxyoxalic acid, peroxypyruvic acid, and mixtures thereof. Anexemplary percarboxylic acid antimicrobial product is that sold underthe name INSPEXX™, commercially available from Ecolab Inc. (St. Paul,Minn.). Some non-limiting examples of halogen compounds andinterhalogens thereof include: Cl₂, Br₂, I₂, ICl, IBr, ClBr, ICl₂ ⁻,IBr₂ ⁻, and mixtures thereof. Non-limiting examples of halogen donorcompositions include: HOCl, HOI, HOBr, and the salts thereof; N-iodo,N-bromo, or N-chloro compounds; and N-bromosuccinamide,chloroisocyanuric acid, or 2-N-sodium-N-chloro-p-toluenesulfonamide. Anon-limiting example of chlorine dioxide compositions includes chlorinedioxide generated from conventional chemical generators such as thosesold by Prominent™ or preferably generated electrochemically usingHalox™ generators. Some non-limiting examples of acidified sodiumchlorite include the composition sold under the tradename SANOVA™, andcommercially available from Ecolab Inc., (St. Paul, Minn.). Anon-limiting example of ozone includes ozone generated electrochemicallyvia high voltage discharge in oxygen. Non-limiting examples ofquaternary ammonium compounds include: didecyldimethylammonium chloride,dioctyldimethylammonium chloride, octyldecyldimethylammonium chloride,alkyldimethylbenzylammonium chloride, and mixtures thereof. Non-limitingexamples of acid-anionic organic sulfonates and sulfates include: acidicsolutions of linear benzylsulfonic acid and sulfonated oleic acid.Non-limiting examples of protonated carboxylic acids include solutionswith a pH less than 5 of one or more C₁-C₂₀ carboxylic acids. See U.S.Pat. Nos. 4,051,058, 4,051,059, 5,200,189, 5,200,198, 5,489,434,5,718,910, 5,314,687, 5,437,868 for further discussion on peracidchemistry and the formation of an antimicrobial agent formulation. Thesepatents are incorporated herein by reference in their entirety.

The antimicrobial agent may include one active antimicrobial agent or acombination of more than one active antimicrobial agent. The activeantimicrobial agent is preferably a GRAS (generally recognized as safe)or food grade composition. Some non-limiting examples of preferredactive antimicrobial agents include fatty acids, acidified sodiumchlorite, and peroxyacids such as peroxyacetic acid and peroxyoctanoicacid.

When applying the antimicrobial composition to the food product, theantimicrobial composition can contain from about 0.001 wt. % to about 10wt. % of the active antimicrobial agent, from about 0.005 wt. % to about5 wt. % of the active antimicrobial agent, and from about 0.01 wt. % toabout 2 wt. % of the active antimicrobial agent. It is understood thatdifferent antimicrobial agents have different activities. A personskilled in the art will be able to select the antimicrobial compositionand concentration to achieve the desired result.

As previously discussed, the antimicrobial composition may includeadditional functional ingredients in addition to the activeantimicrobial agent. Examples of additional functional ingredients thatmay be included along with the active antimicrobial agent includeoxidizers, carriers, chelating agents, hydrotropes, thickening and/orgelling agents, foaming agents, film-forming agents, surfactants,coupling agents, acidulants, buffering agents, pH adjusting agents,potentiators preservative, flavoring aids, fragrance, dye, and the like.

A specific example of a GRAS antimicrobial composition is a octanoicacid-based antimicrobial compositions such as that described below.

Octanoic Acid

The exemplary octanoic acid-based antimicrobial composition includes aC₆ to C₂₂ fatty acid and in particular octanoic acid as the activeantimicrobial agent. Not only does octanoic acid provide theantimicrobial activity, but it is also considered to be “food grade” bythe Food Chemicals Codex and a “food additive” by the United States Foodand Drug Administration. This combination of antimicrobial activity withdirect food application makes octanoic acid particularly useful forapplications on food surfaces.

Octanoic acid has the following chemical structure:

The octanoic acid may be octanoic acid or a derivative thereof. Forexample, esters of octanoic acid, or salts of octanoic acid may also beused as the active antimicrobial agent. Common ester derivatives ofcarboxylic acids are those where the hydroxy group is replaced by analkoxy group which may comprise any number of different alkyl moietieswhich do not impede the efficacy of the octaonic acid compound.

The principle types of esters result from reaction with monohydricalcohols, polyhydric alcohols, and ethylene or propylene oxide. The mostcommon monohydric alcohols used are the simple alkyl alcohols such asmethyl, ethyl, propyl, butyl, isopropyl, and the like. The most commonpolyhydric alcohols include polyethylene glycol, glycerol, sorbitol, andcertain carbohydrates such as sucrose.

Octanoic acid may take the form of a salt by reaction with an alkalinesubstance most commonly from oxides, hydroxides, or carbonates ofmonovalent and divalent metals in Periodic Groups IA and IIA but alsowith basic positive complexes such as the ammonium radical and organicamine moieties.

Accordingly, the octanoic acid of the disclosure may comprise any numberof acid salts, esters, and the like. Preferably, the compound used isoctanoic acid, an octanoic acid salt, an octanoic acid ester, ormixtures thereof.

In some embodiments, the composition can consist essentially of octanoicacid, acidulant, and coupling agent where the composition does notinclude any additional antimicrobial agents. In some embodiments, thecomposition can consist of octanoic acid, acidulant, and coupling agent.

When the composition is formulated as a concentrate composition, theoctanoic acid may be present in a concentration ranging generally fromabout 1 wt. % to about 50 wt. %, from about 2 wt. % to about 25 wt. %,and from about 3 wt. % to about 15 wt. %. When the composition isformulated as a ready-to-use composition, the octanoic acid may bepresent in a concentration ranging generally from about 0.01 wt. % toabout 15 wt. %, from about 0.05 wt. % to about 10 wt. %, and from about0.1 wt. % to about 5 wt. %. When the composition is formulated as aready-to-use composition, the octanoic acid may be present in aconcentration ranging from about 100 ppm to about 15,000 ppm, from about500 ppm to about 12,000 ppm, and from about 1000 ppm to about 10,000ppm.

Acidulant

The exemplary octanoic acid-based antimicrobial composition includes oneor more acidulants for controlling the pH of the composition. Theacidulants are preferably considered GRAS or food additive rawmaterials. Some non-limiting examples of suitable GRAS or food additiveacidulants include lactic acid, phosphoric acid, sulfuric acid, adipicacid, tartaric acid, succinic acid, acetic acid, propionic acid, citricacid, malic acid, sodium acid sulfate, and mixtures thereof. Theacidulant is preferably phosphoric acid or citric acid.

The exact amount of the acidulant will depend on the selection of theacidulant and the strength of the acidulant. The acidulant is preferablyincluded in an amount to provide a desired pH. The pH of theready-to-use composition is preferably from about 1.0 to about 5.6, fromabout 1.5 to about 4.5, and from about 2.0 to about 4.0. A person ofordinary skill in the art will be able to determine the weightpercentage of acidulant, in equilibrium, necessary to achieve thedesired pH. However, exemplary weight percent ranges for the acidulantat equilibrium when the composition is formulated as a concentratecomposition range generally from about 1 wt. % to about 50 wt. %, fromabout 1.5 wt. % to about 25 wt. %, and from about 2 wt. % to about 15wt. %. When the composition is formulated as a ready-to-use composition,the acidulant may be present at equilibrium in a concentration ranginggenerally from about 0.1 wt. % to about 15 wt. %, from about 0.2 wt. %to about 10 wt. %, and from about 0.4 wt. % to about 5 wt. %.

Buffers

The exemplary octanoic acid-based antimicrobial composition optionallyincludes one or more buffers. The buffer is preferably the conjugatebase of the acidulant used in the composition. Further, the buffer ispreferably considered to be a GRAS or food additive raw material. Thebuffer can be added directly to the composition in the form of the saltof the acidulant or formed by adding a neutralizing base to theacidulant. For example, if the buffer is created in the composition thena neutralizing base should be added to the acidulant to form thecorresponding buffering salt. The neutralizing base is preferablyconsidered GRAS or food additive. Some non-limiting examples of suitableneutralizing bases include sodium hydroxide, potassium hydroxide,silicates, trisodiumphosphates and the like.

The buffer salts are preferably GRAS or food additive. Some non-limitingexamples of suitable buffers include citric acid combined with sodium orpotassium citrate, or phosphoric acid combined with monosodiumphosphate, however, a person skilled in the art will be able to selectthe corresponding salt of the desired acidulant.

The buffer is preferably citric acid combined with sodium or potassiumcitrate.

The exact amount of the buffer in the composition will depend on thestrength and amount of the acidulant and a person of ordinary skill inthe art will be able to determine the exact weight percent of the bufferat equilibrium. However, when the composition is formulated as aconcentrate composition, the buffer may be present in a concentrationranging generally from about 1 wt. % to about 50 wt. %, from about 1.5wt. % to about 25 wt. %, and from about 2 wt. % to about 15 wt. %. Whenthe composition is formulated as a ready-to-use composition, the buffermay be present in a concentration ranging generally from about 0.1 wt. %to about 10.0 wt. %, from about 0.2 wt. % to about 5.0 wt. %, and fromabout 0.4 wt. % to about 3.0 wt. %. The buffer is preferably included inthe composition in an amount effective to maintain the pH of theready-to-use composition from about 1.0 to about 5.6, from about 1.5 toabout 4.5, and from about 2.0 to about 4.0.

Coupling Agents

The exemplary octanoic acid-based antimicrobial composition includes oneor more coupling agents for maintaining the raw materials of thecomposition in solution. The coupling agent is preferably a GRAS or foodadditive raw material. Some non-limiting examples of suitable couplingagents include alkyl polyglucosides, such as Glucopon 215 UP (Cognis),Glucopon 325 (Cognis), propylene glycol esters, glycerol esters,polyoxyethylene glycerol esters, polyglycerol esters, sorbitan esters,polyoxyethylene sorbitan esters, polyoxyethylene-polyoxypropylenepolymers, sulfonates, dioctyl sodium succinate, stearoyl lactylate, andcomplex esters such as acetylated, lactylated, citrated, succinhylated,or diacetyl tartarated glycerides. The coupling agent is preferably asorbitan ester such as polyoxyethylene (20) sorbitan monooleate,commercially available as Polysorbate 80, polyoxyethylene (20) sorbitanmonostearate, commercially available as Polysorbate 60, andpolyoxyethylene (20) sorbitan monolaurate, commercially available asPolysorbate 20.

When the composition is formulated as a concentrate composition, thecoupling agent may be present in a concentration ranging generally fromabout 1 wt. % to about 50 wt. %, from about 2 wt. % to about 25 wt. %,and from about 3 wt. % to about 15 wt. %. When the composition isformulated as a ready-to-use composition, the coupling agent may bepresent in a concentration ranging generally from about 0.02 wt. % toabout 15 wt. %, from about 0.05 wt. % to about 10 wt. %, and from about0.1 wt. % to about 5 wt. %.

Long Chain Fatty Acids

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a long chain fatty acid, and specifically a C₆ to C₂₂fatty acid. Fatty acids are comprised of alkyl groups with 6 to 22carbon atoms with a terminal carboxylic group (—COOH). Fatty acids maybe saturated in which all of the alkyl chain carbon atoms are connectedby a single bond. Fatty acids can also be unsaturated where there areone or more double bonds between the carbon atoms. Non-limiting examplesof saturated fatty acids include hexanoic (C₆), octanoic (C₈), nonanoic(C₉), decanoic (C₁₀), lauric (C₁₂), myristic (C₁₄), palmitic (C₁₆),stearic (C₁₈), arachidic (C₂₀), behenic (C₂₂) and the like. Non-limitingexamples of unsaturated fatty acids include palmitoleic (C_(16:1)),oleic (C_(18:1)), linoleic (C_(18:2)), linolenic (C_(18:3)), arachidonic(C_(20:1)) and the like.

Oxidizers

The exemplary octanoic acid-based antimicrobial composition mayoptionally include an oxidizer. Some non-limiting examples of oxidizersinclude peroxygen compounds such as organic and inorganic peroxides,peracids, peresters, and mixtures thereof. Non-limiting examples ofinorganic peroxides include: hydrogen peroxide, its salts, and otherinorganic acids or salts of percarbonates, persulfates, and perborates.Non-limiting examples of organic peroxides include: benzoyl peroxide,tert-butyl benzoyl peroxide, and other alkyl and/or aryl peroxides.Non-limiting examples of peracids include: performic acid, peraceticacid, perlactic acid, perglycolic acid, chloroperbenzoic acid,perheptanoic acid, peroctanoic acid, perdecanoic acid, percitric acid,perbenzoic acid. Non-limiting examples of perester peracids include:monoester peracids derived from diacids or mono-ester diacids ordiesters (e.g., such as adipic, succinic, glutaric, sebacic, or malonicacids/esters and mixtures thereof).

It is also possible to utilize oxidants capable of generating activeoxidizing or oxygen species; including oxygen, ozone, chlorine dioxide,and mixtures thereof. The preferred oxidants are peroxygen compoundsincluding, hydrogen peroxide and inorganic peroxides.

Carriers

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a carrier or solvent. The carrier may be water orother solvent such as an alcohol or polyol. Low molecular weight primaryor secondary alcohols exemplified by methanol, ethanol, propanol, andisopropanol are suitable. Monohydric alcohols are preferred forsolubilizing surfactants, but polyols such as those containing fromabout 2 to about 6 carbon atoms and from about 2 to about 6 hydroxygroups (e.g. propylene glycol, ethylene glycol, glycerine, and1,2-propanediol) can also be used.

Chelating Agents

The exemplary octanoic acid-based antimicrobial composition mayoptionally contains a polyvalent metal complexing or chelating agentthat aids in reducing the harmful effects of hardness components andservice water and improves product stability. The chelating agent orsequestering agent can effectively complex and remove such ions frominappropriate interaction with active ingredients thus increasingsanitizing agent performance.

Both organic and inorganic chelating agents may be used. Inorganicchelating agents include such compounds as sodium tripolyphosphate andother higher linear and cyclic polyphosphate species. Organic chelatingagents include both polymeric and small molecule chelating agents.Polymeric chelating agents commonly comprise polyanionic compositionssuch as polyacrylic acid compounds Amino phosphates and phosphonates arealso suitable for use as chelating agents in the compositions of thedisclosure and include ethylene diamine (tetramethylene phosphonates),nitrilotrismethylene phosphates, diethylenetriamine (pentamethylenephosphonates). These amino phosphonates commonly contain alkyl oralkaline groups with less than 8 carbon atoms.

Preferred chelating agents include improved food additive chelatingagents such as disodium salts of ethylene diamine tetraacetic acid orthe well known phosphonates sold in the form of DEQUEST® materials, forexample, 1-hydroxyethylidene-1,1-diphosphonic acid, etc. The phosphonicacid may also comprise a low molecular weight phosphonopolycarboxylicacid such as one having about 24 carboxylic acid moieties and about 1-3phosphonic acid groups.

The above-mentioned phosphonic acids can also be used in the form ofwater soluble acid salts, particularly the alkali metal salts, such assodium or potassium; the ammonium salts or the alkylol amine salts wherethe alkylol has 2 to 3 carbon atoms, such as mono-, di-, ortriethanolamine salts. If desired, mixtures of the individual phosphonicacids or their acid salts can also be used.

Thickening Agents and Gelling Agents

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a thickening agent or a gelling agent. Usefulthickeners do not leave contaminating residue on the surface ofapplication, i.e., constituents which are incompatible with food orother sensitive products in contact areas.

Generally, useful thickeners include natural gums such as xanthan gum.Also useful are cellulosic polymers, such as carboxymethyl cellulose.Generally, the concentration of thickener will be dictated by thedesired viscosity within the final composition.

Foaming Agents

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a foaming agent or foaming surfactant. Foamingsurfactants can be nonionic, anionic or cationic in nature. Examples ofuseful surfactant types include, but are not limited to the following:alcohol ethoxylates, alcohol ethoxylate carboxylate, amine oxides, alkylsulfates, alkyl ether sulfate, sulfonates, quaternary ammoniumcompounds, alkyl sarcosines, betaines and alkyl amides.

Film-Forming Agents

The exemplary octanoic acid-based antimicrobial composition may alsocontain one or more rheology modifiers, to enhance viscosity, or thickenand cause the aqueous treatment to cling to the surface being treated.Clinging enables the composition to remain in contact with the transientand resident pathogenic bacteria for longer periods of time, therebypromoting microbiological efficacy and resisting waste because ofexcessive dripping. The rheology modifier may be a film former or mayact cooperatively with a film forming agent to form a barrier thatprovides additional protection.

Preferred rheology modifiers include colloidal aluminum silicate,colloidal clays, polyvinyl pyrrolidone, polyvinyl acetate, polyvinylalcohol, polyalkylene oxides, polyacrylamides, or mixtures thereof.

Water soluble or water dispersible rheology modifiers that are usefulcan be classified as inorganic or organic. The organic thickeners canfurther be divided into natural synthetic polymers with the latter stillfurther subdivided into synthetic natural-based syntheticpetroleum-based.

Organic thickeners are generally compounds such as colloidal magnesiumaluminum silicate (Veegum), colloidal clays (Bentonites), or silicas(Cab-O-Sils) which have been fumed to create particles with largesurface size ratios.

Natural hydrogel thickeners of use are primarily vegetable derivedexudates. For example, tragacanth, karaya, and acacia gums; andextractives such as caragheenan, locust bean gum, guar gum and pectin;or, pure culture fermentation products such as xanthan gum are allpotentially useful. Chemically, all of these materials are salts ofcomplex anionic polysaccharides. Synthetic natural-based thickenershaving application are cellulosic derivatives wherein the free hydroxylgroups on the linear anhydro-glucose polymers have etherified oresterified to give a family of substances which dissolve in water andgive viscous solutions. This group of materials includes the alkyl andhydroxyalkylcelluloses, specifically methylcellulose,hydroxyethylmethylcellulose, hydroxypropylmethylcellulose,hydroxybutylmethycellulose, hydroxyethylcellulose,ethylhydroxyethylcellulose, hydroxypropylcellulose, andcarboxymethylcellulose. Synthetic petroleum-based water soluble polymersare prepared by direct polymerization of suitable monomers of whichpolyvinylpyrrolidone, polyvinylmethylether, polyacrylic acid andpolymethacrylic acid, polyacrylamide, polyethylene oxide, andpolyethyleneimine are representative.

Surfactants

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a surfactant to help with detergency, surfacewetting, and antimicrobial performance. Suitable surfactants includenonionic surfactants, anionic surfactants, cationic surfactants,amphoteric surfactants, amine oxides, and the like.

Suitable anionic surfactants include n-octanesulfonate, available as NAS8D from Ecolab Inc., n-octyl dimethylamine oxide, n-decyl dimethyl amineoxide, cocoa dimethylamine oxide, and the commonly available aromaticsulfonates such as the alkyl benzene sulfonates (e.g. dodecylbenzenesulfonate, cumene sulfonate, xylene sulfonates) or naphthalenesulfonates. Most preferred anionic surfactants include C₆-C₂₄alkylbenzene sulfonates, C₆-C₂₄ olefin sulfonates, C₆-C₂₄ paraffinsulfonates, cumene sulfonate, xylene sulfonate, C₆-C₂₄ alkyl naphthalenesulfonates, C₆-C₂₄ alkyl or dialkyl diphenyl ether sulfonates ordisulfonates, C₄-C₂₄ mono or dialkyl sulfosuccinates, sulfonated orsulfated fatty acids, C₆-C₂₄ alcohol sulfates (preferably C₆-C₁₂ alcoholsulfates), C₆-C₂₄ alcohol ether sulfates having 1 to about 20 ethyleneoxide groups, and C₄-C₂₄ alkyl, aryl or alkaryl phosphate esters ortheir alkoxylated analogs having 1 to about 40 ethylene, propylene orbutylene oxide units, or mixtures thereof.

Additional suitable surfactants include nonionic surfactants of C₆-C₂₄alcohol ethoxylates (preferably C₆-C₁₄ alcohol ethoxylates) having 1 toabout 20 ethylene oxide groups (preferably about 9 to about 20 ethyleneoxide groups); C₆-C₂₄ alkylphenol ethoxylates (preferably C₈-C₁₀alkylphenol ethoxylates) having 1 to about 100 ethylene oxide groups(preferably about 12 to about 20 ethylene oxide groups); C₆-C₂₄alkylpolyglycosides (preferably C₆-C₂₀ alkylpolyglycosides) having 1 toabout 20 glycoside groups (preferably about 9 to about 20 glycosidegroups); C₆-C₂₄ fatty acid ester ethoxylates, propoxylates orglycerides; and C₄-C₂₄ mono or dialkanolamides.

In addition, useful surfactants include those that perform a dualfunction. For example, surface active compounds such as mono, di andtrialkyl phosphate esters may be added to the composition to aid inwetting, but also to suppress foam and provide some antimicrobialactivity. Such phosphate esters would generally be produced fromaliphatic linear alcohols, there being from 8 to 12 carbon atoms in thealiphatic portions of the alkyl phosphate esters. Nonionic surfactants,fatty acid salts, and silicone-based materials can be added to reducefoam formation herein. Such materials tend to enhance performance of theother components of the composition.

Highly preferred surfactants include food additive surfactants. Thus,the disclosure includes food grade, or naturally derived or food surfacecompatible, wetting and detersive agents, for example, linoleic acid,sorbitan esters, sugar esters, lecithins and ethoxylated lecithins, PEGalkylates, linear alkylbenzene sulfonates, stearyl citrate, alkylnaphthalene sulfonates, Pluronics, and various short-chain fatty acids.

Potentiators

The exemplary octanoic acid-based antimicrobial composition mayoptionally include a potentiator such as a terpenoid. Terpenoids aredefined as materials with molecular structures containing carbonbackbones made up of isoprene (2-methylbuta-1,3-diene) units. Isoprenecontains five carbon atoms and therefore, the number of carbon atoms inany terpenoid is a multiple of five. It is believed that terpenoidsassist in promoting the uptake of antimicrobial compounds andpreservatives by cells of bacteria and fungi, thereby increasing theefficacy of the antimicrobial compound or preservative. See U.S. Pat.No. 6,319,958 and DE 195 23 320 which are incorporated by reference intheir entirety. Some non-limiting examples of terpenoids includeα-terpinene, cineole, citral, citronellal, citronellol, farnesol,geraniol, limonene, linalool, methone, nerolidol, terpineol, camphene,menthone, myrcene, nerol, tetrayhydrogeraniol, tetrahydrolinalool,apritone, and bisabolol. The terpenoid is preferably farnesol,nerolidol, bisabolol, or apritone.

Flavoring Aids, Fragrances, and Dyes

The exemplary octanoic acid-based antimicrobial composition may includea flavoring aid for imparting a desired flavor to a food product or formasking an undesirable flavor. Some non-limiting examples of flavoringaids include marinades, tenderizers, and spices typically associatedwith food products.

The composition may also include a fragrance including natural andsynthetic fragrances. Some non-limiting examples of fragrances includealdehydes, ketones, esters, essential oils, and the like.

Finally, the composition may include a dye. Some non-limiting examplesof suitable dyes include FD&C and D&C dyes.

A person of ordinary skill in the art will be able to formulatecompositions depending on the desired active antimicrobial agent, andthe desired physical properties so that the various ingredients do notadversely affect each other.

In certain embodiments, it may be desirable for the pH of thecomposition to be substantially equivalent to the isoelectric point ofthe fresh meat protein. The isoelectric point of meat occurs at a pH ofabout 5.4 to 5.6. At the isoelectric point of proteins, the number ofpositive and negative charges are the same and the net charge is zero.As the pH of the meat and its immediate environment reach theisoelectric point of meat proteins, the protein spaces reduce, resultingin a reduced water holding capacity (WHC) of the meat. It is theorizedthat antimicrobial compositions at a pH within the range of 5.4 to 5.6take advantage of the reduced WHC because the meat tissue holds lesswater and the dilution effect of the active antimicrobial species withinthe composition is reduced, thereby providing for improved bactericidalefficacy. In addition, antimicrobial compositions at a pH within therange of 5.4 to 5.6 exhibit substantially reduced organoleptic impactcompared to those at pH levels higher or lower than that range.

In certain embodiments, it may be desirable for the active antimicrobialagent to have a lasting effect once the food product is packaged andcontinue to provide a suppression of growth. For example, it may bedesirable under Alternative 1 for the antimicrobial composition tocontinue to provide an antimicrobial effect over the entire shelf lifeof the food product and prevent the growth of microorganisms. In otherembodiments, it may be desirable for the active antimicrobial agent tocease having an antimicrobial effect shortly after packaging.

The antimicrobial compositions may be formulated as a concentrate or aready-to-use composition. A concentrate refers to the composition thatis diluted to form the ready-to-use composition. The ready-to-usecomposition refers to the composition that is applied to a surface. Aconcentrate may be advantageous because it is less expensive to shipthan a ready-to-use composition and it takes up less storage space. Theconcentrate may then be diluted to form a ready-to-use composition priorto application of the ready-to-use composition.

The antimicrobial composition may have a range of physical forms. Forexample, the antimicrobial composition may be a solid, liquid,structured or thickened liquid or gel, foam, pellet, prill, or a powder.Further, the antimicrobial composition may be a part of a dissolvablefilm such as polyvinylalcohol (PVA) or cellulose film, or theantimicrobial composition may be blown or extruded with a film,impregnated in a film, or coated on a film. The antimicrobialcomposition may be formulated as a flavored food product like amarinade, salad dressing, or a tenderizing solution. Finally, theantimicrobial composition may be part of the packaging that is appliedto the food product.

Food Product

As used herein, the term “food product” or “food” refers to any food orbeverage item that may be consumed by humans or mammals. Somenon-limiting examples of a “food product” or “food” include thefollowing: meat products including ready-to-eat (“RTE”) meat and poultryproducts, processed meat and poultry products, cooked meat and poultryproducts, and raw meat and poultry products including beef, pork, andpoultry products; fish products including cooked and raw fish, shrimp,and shellfish; produce including whole or cut fruits and vegetables andcooked or raw fruits and vegetables; pizzas; ready made breads and breaddoughs; cheese, eggs, and egg-based products; and pre-made food itemssuch as pre-made sandwiches. The present disclosure is particularlyuseful for meat and poultry products.

Specific examples of poultry products include all forms of any birdkept, harvested or domesticated for meat or eggs, including chicken,turkey, ostrich, game hen, squab, guinea fowl, pheasant, quail, duck,goose, emu, or the like, and the eggs of those birds. Poultry includeswhole, sectioned, processed, cooked or raw poultry and encompasses allforms of poultry flesh, by-products, and side products. Poultry fleshincludes muscle, fat, organs, skin, bones and body fluids (blood, purge,etc.). Further, the poultry can be smoked, cured, sectioned, formed,whole, minced, and chopped.

Specific examples of meat products include beef, pork, veal, buffalo, orlamb. The meat product can be smoked, cured, processed, whole, wholemuscle, primal cuts, sub-primal cuts, trim, raw, cooked, or ready-to-eat(RTE) deli or luncheon meats like turkey, ham, roast beef, hot dogs, andsausages. Meat flesh includes muscle, fat, organs, skin, bones and bodyfluids. Raw beef products include primal cuts such as chuck, rib, shortloin, sirloin, round, brisket, plate, and flank, and associated subprimal cuts such as blade and arm cuts, back ribs, rib-eye steaks androasts, rib roasts, top loin, tenderloin, bottom butt, top butt, sirloinsteak, bottom round, top round, eye round, brisket, fore shank, shortribs and flank.

Raw pork products include primal cuts such as shoulder, loin, leg/hamand side/belly, and associated sub primal cuts including blade shoulder,picnic shoulder, rib end, center cut, sirloin, butt half, shank half,side rib, and pork side.

Fish products include sea food, fish, scallops, shrimp, crab, octopus,mussels, squid and lobster. Fish products can be smoked cured,processed, whole, or sectioned.

Additionally, the present disclosure can be used on bacon and pre-made,pre-assembled, or pre-packaged meals such as TV dinners andmicrowaveable entrees or meals.

Application of the Antimicrobial Composition

The antimicrobial composition may be applied to the food product before,after, or substantially simultaneously with the packaging of the foodproduct.

Alternatively, the compositions may be applied to the food product withpackaging. In one embodiment, there are at least two antimicrobialagents, referred to as a first and second antimicrobial agent. The firstand second antimicrobial agents may be part of one composition, or maybe part of separate compositions mixed prior to application, or separatecompositions applied substantially simultaneously or separatecompositions applied sequentially. When applied sequentially, the firstand second antimicrobial agent can be applied within about 7 days, about5 days, about 48 hours, about 36 hours, about 24 hours, about an hour ofeach other, about 30 minutes of each other, about 10 minutes of eachother, and about 1 minute of each other, about 30 seconds of each other,about 10 seconds of each other and about 5 seconds of each other. In anembodiment, the amount of time in between the application of the firstantimicrobial agent and the second antimicrobial agent is reduced asmuch as possible. If the amount of time in between application of thefirst and second antimicrobial agents is reduced, it will allow thefirst and second antimicrobial to intermingle with each other and allowfor improved control of microorganisms. In some embodiments, it may bedesirable for the first antimicrobial agent to be oxidative and thesecond antimicrobial agent to be non-oxidative. In one specificembodiment, it may be beneficial to use an acidic antimicrobial agentfollowed by an acidic marinade solution. In this embodiment, the acidicmarinade does not neutralize any residual acidic antimicrobial agent,which may allow the antimicrobial to continue having an effect while thefood product is marinating.

The antimicrobial composition may be applied to the food product inseveral ways. In some embodiments, the antimicrobial composition may beapplied directly to the food product in many ways including spraying,misting, rolling, fogging and foaming the antimicrobial compositiondirectly onto the food product, and immersing the food product in theantimicrobial composition. The antimicrobial composition may be appliedin an injection solution, or the antimicrobial composition may beapplied as part of a marinade or tenderizer that is applied to the foodproduct.

In some embodiments, the antimicrobial composition may be indirectlyapplied to the food product. The antimicrobial composition may beapplied to the food product by applying the composition to processingequipment such as knives, cutting tools, etc. and using the processingequipment to transfer the composition to the food product. Also, theantimicrobial composition may be applied to the packaging beforeinserting the food product into the packaging or before applying thepackaging to the food product. The antimicrobial composition thencontacts the food product when the food product is packaged. Theantimicrobial composition may be applied to the packaging after the foodproduct has been inserted into the packaging or after applying thepackaging to the food product (e.g., the antimicrobial composition maybe squirted or otherwise introduced into the packaging after the foodhas been placed in the packaging but before sealing the packaging). Theantimicrobial composition may be applied to the food productsubstantially simultaneously with the packaging of the food product.Additionally, the food packaging or food casing (e.g., hot dog orsausage casing) may be coated, treated, or impregnated with theantimicrobial composition, and the antimicrobial composition is appliedto the food product when the food product is placed inside the packagingor casing.

When using the food casing to apply the antimicrobial composition, theantimicrobial composition may be applied to the food product,specifically the hot dog or sausage, by coating, treating, orimpregnating the casing with the antimicrobial composition prior tostuffing the casing with the meat product and prior to cooking. Whilenot wanting to be bound to any scientific theory, it is believed thatthe moisture content of the food product will release the antimicrobialcomposition from the casing and allow it to coat the surface of the foodproduct. Once the food product is cooked and the casing is removed, theantimicrobial composition is left on the surface of the food product toprovide an antimicrobial barrier. The food product is then packaged andthe antimicrobial composition is then optionally activated usingactivation energy.

In an embodiment, the antimicrobial composition can be applied to a foodproduct, and a meat, poultry, or fish product in particular, by soakingor immersing the food product in the composition. In an embodiment, thefood product is allowed to soak in the antimicrobial composition fromabout 30 seconds to 30 minutes, from about 45 seconds to 20 minutes, andfrom about 1 minute to 10 minutes. Thereafter, the food product may beprocessed as part of a tenderizing process. The tenderizing process mayuse chemical tenderizing or mechanical tenderizing. Examples of chemicaltenderizing include naturally aging meat or poultry where the naturalenzymes and bacteria of the meat tenderize the meat over time, applyingenzymes such as papain, bromelain, and ficin, using acids such as aceticacid (often found in vinegars used in tenderizing and marinatingsolutions), lactic acid, and citric acid, and spices. Examples ofmechanical tenderizing include using a roller, vacuum tumbler, meatpounder or hammer, a needle tenderizer, a fork, an injector, a grinder,or a combination of these processes. These processes are especiallyuseful for tenderizing tougher cuts of meat, poultry, and fish.

When the antimicrobial composition is applied as part of a tenderizingprocess such as that described above, the antimicrobial composition caneither be applied directly to the food surface, or can be applied to thefood processing tool, which then applies the composition to the foodsurface.

Table A describes some non-limiting methods of tenderizing. Table A isexemplary only. Additional methods are envisioned, including methodsthat include more or fewer steps, additional antimicrobial agents orcompositions, pauses in between steps, and the like.

TABLE A Exemplary Method Embodiments Step 1 Step 2 Step 3 Step 4 Step 5Step 6 Step 7 Step 8 Step 9 Apply a first Divide the Soak the TenderizeMarinade the Package Optional Store the Sell antimicrobial meat or meator the meat or meat or the meat or activation packaged packaged agent toa poultry poultry poultry poultry poultry energy meat or meat or meat orproduct into product in product. product. product. step. poultry poultrypoultry smaller the first product. product. product. pieces.antimicrobial Apply a Divide the Soak the Tenderize Marinade the PackageOptional Store the Sell composition meat or meat or the meat or meat orthe meat or activation packaged packaged having a first poultry poultrypoultry poultry poultry energy meat or meat or and second product intoproduct in product. product. product. step. poultry poultryantimicrobial smaller either the product. product. agent to a pieces.first or meat or second (or a poultry combination) product.antimicrobial agent. Apply a first Divide the Soak the TenderizeMarinade the Package Optional Store the Sell antimicrobial meat or meator the meat or meat or the meat or activation packaged packaged agent toa poultry poultry poultry poultry poultry energy meat or meat or meat orproduct into product in a product. product. product. step. poultrypoultry poultry smaller second product. product. product. pieces.antimicrobial Apply a first Divide the Soak the Tenderize Marinade thePackage Optional Store the Sell antimicrobial meat or meat or the meator meat or the meat or activation packaged packaged agent to a poultrypoultry poultry poultry poultry energy meat or meat or meat or productinto product in product. product in product. step. poultry poultrypoultry smaller the first marinade product. product. product. pieces.antimicrobial and an antimicrobial agent. Divide the Soak the TenderizeStore the Sell meat or meat or the meat or meat or packaged poultrypoultry poultry poultry meat or product into product in product.product. poultry smaller the first product. pieces. antimicrobial Soakthe Tenderize Marinade the Package the Store the Sell meat or the meator meat or meat or packaged packaged poultry poultry poultry poultrymeat or meat or product in product. product. product. poultry poultrythe first product. product. antimicrobial Apply a first Divide the Soakthe Tenderize Marinade the Package Optional Store the Sell antimicrobialmeat or meat or the meat or meat or the meat or activation packagedpackaged agent to a poultry poultry poultry poultry poultry energy meator meat or meat or product into product in a product. product in aproduct. step. poultry poultry poultry smaller second marinade product.product. product. pieces. antimicrobial and a third antimicrobial agent.Apply a first Divide the Apply an Tenderize Marinade the PackageOptional Store the Sell antimicrobial meat or antimicrobial the meat ormeat or the meat or activation packaged packaged agent to a poultryagent to a poultry poultry poultry energy meat or meat or meat orproduct into tenderizing product and product. product. step. poultrypoultry poultry smaller tool. apply the product. product. product.pieces. antimicrobial agent to the meat or poultry product using thetenderizing tool. Soak the Tenderize Sell meat or the meat or packagedpoultry poultry meat or product in product. poultry the first product.antimicrobial Apply a chemical tenderizer to the meat or poultry productwhere the chemical tenderizer also includes an antimicrobial agent.

When used in a tenderizing process, the method can include additionalsteps. An exemplary process can include one or more of the followingsteps in various orders and combinations: starting with a whole cut ofmeat, poultry, or fish, soaking the meat, poultry, or fish in anantimicrobial composition, slicing or cutting the whole product intosmaller pieces, soaking the smaller pieces, subjecting the smallerpieces to a tenderizing process, marinating the tenderized product for aperiod of time where the marinade can optionally include theantimicrobial composition, packaging the marinated product, applying anactivated energy source to the packaged product, storing the packagedproduct, and selling the packaged product to a consumer, for example ina restaurant, or to a deli or supermarket, or consuming the food productin a home kitchen. Alternatively, the process can include one or more ofthe following steps: starting with a whole cut of meat, poultry, orfish, soaking the meat, poultry, or fish in an antimicrobialcomposition, slicing or cutting the whole product into smaller pieces,applying the antimicrobial composition to a tenderizing tool, subjectingthe smaller pieces to a tenderizing process while also applying theantimicrobial composition to the smaller pieces, marinating thetenderized product for a period of time where the marinade canoptionally include the antimicrobial composition, packaging themarinated product, applying an activated energy source to the packagedproduct, storing the packaged product, and selling the packaged productto a consumer, for example in a restaurant, or to a deli or supermarket,or consuming the food product in a home kitchen. The method couldoptionally include periodically treating the processing tools or meatslicers with the antimicrobial composition. The method is preferablyused in a way that results in at least a 1 log, 1.5 log, or 2 logreduction in pathogenic bacteria on the surface of the meat, poultry, orfish product.

The antimicrobial composition can be applied at room temperature (9° C.to 30° C.), at chilled temperatures (such as those found ininstitutional freezers (−20° C. to 0° C.) and refrigerators (1° C. to 8°C.), or at elevated temperatures (such as those found during ashrink-wrap process (30° C. to 99° C.)).

When more than one antimicrobial agent is used, the first and secondantimicrobial agents may be applied directly or indirectly using any ofthe above described application methods or combination of methods. Forexample, the first antimicrobial agent may be applied using one methodand the second antimicrobial agent may be applied using the same method.Alternatively, the first antimicrobial agent may be applied using onemethod and the second antimicrobial agent may be applied using adifferent method.

Table B describes some non-limiting methods. It is understood that inthe following table, the first and second antimicrobial agents may beselected from the list of antimicrobial agents described in theapplication. Further, it is understood that the application step mayinvolve any of the previously described methods of application. Finally,it is understood that Table B is intended to be exemplary only and thatother methods are envisioned including methods that include fewer andadditional method steps, additional antimicrobial agents orcompositions, pauses in between steps, and the like.

TABLE B Exemplary Method Embodiments Step 1 Step 2 Step 3 Step 4 Step 5Apply a first antimicrobial Package the food Seal the Optional agent toa food product product packaging activation energy step Apply acomposition to a Package the food Seal the Optional food product havinga first product packaging activation and second antimicrobial energystep agent Apply a first and second Package the food Seal the Optionalantimicrobial agent in product packaging activation separatecompositions energy step substantially simultaneously to a food productApply a first antimicrobial Apply a second Package Seal the Optionalagent to a food product antimicrobial agent the food packagingactivation to a food product product energy step Place food product inSeal the packaging Optional packaging with a first activationantimicrobial agent energy step Place food product in Seal the packagingOptional packaging with a first and activation second antimicrobialagent energy step Apply a first antimicrobial Place food product Sealthe Optional agent (with first packaging activation antimicrobial agentenergy step on the food product) in packaging with a secondantimicrobial agent inside the packaging Apply percarboxylic acid Applycarboxylic Package Seal the Optional composition to food acidcomposition to food packaging activation product food product productenergy step Apply percarboxylic acid Apply an acidified Package Seal theOptional composition to food sodium chlorite food packaging activationproduct composition to food product energy step product Apply acidifiedsodium Apply carboxylic Package Seal the Optional chlorite compositionto acid composition to food packaging activation food product foodproduct product energy step Apply acidified sodium Apply percarboxylicPackage Seal the Optional chlorite composition to acid composition tofood packaging activation food product food product product energy stepApply a composition Package food Seal the Optional having apercarboxylic product packaging activation acid and carboxylic acid toenergy step food product Apply a composition Package food Seal theOptional having a percarboxylic product packaging activation acid andacidified sodium energy step chlorite to food product Apply acomposition Package food Seal the Optional having an acidified productpackaging activation sodium chlorite and energy step carboxylic acid tofood product Apply percarboxylic acid Place the food Seal the Optionalcomposition to food product in packaging packaging activation productwith a carboxylic energy step acid composition Apply percarboxylic acidPlace the food Seal the Optional composition to food product inpackaging packaging activation product with an acidified energy stepsodium chlorite composition product Apply acidified sodium Place thefood Seal the Optional chlorite composition to product in packagingpackaging activation food product with a carboxylic energy step acidcomposition Apply acidified sodium Place the food Seal the Optionalchlorite composition to product in packaging packaging activation foodproduct with a percarboxylic energy step acid composition Place foodproduct in Seal the packaging Optional packaging with a activationcomposition having a energy percarboxylic acid and step carboxylic Placefood product in Seal the packaging Optional packaging with a activationcomposition having a energy percarboxylic acid and step acidified sodiumchlorite Place food product in Seal the packaging Optional packagingwith a activation composition having an energy acidified sodium chloritestep and carboxylic acid

Packaging

In some embodiments, food products may be packaged in a variety of waysincluding vacuum packaging, shrink wrapping, and modified atmospherepackaging. Further, the food products may be packaged in a variety ofpackaging materials including bags, pouches, films such as shrink filmsand non-shrink films, trays, bowls, clam shell packaging, web packaging,and hot dog/frankfurter packaging. The methods are especially useful inconjunction with the shrink wrap packaging that is used in a shrink wrapprocess. The food products may also be “packaged” or stored in storagecontainers or bins, as in the case of food that is processed inrestaurants and served directly to customers versus being packaged andsold to customers at a grocery store.

The packaging of the food product may occur before, after, orsubstantially simultaneously with the application of the antimicrobialcomposition. In the cases where the antimicrobial composition is appliedfirst, and the packaging takes place in a separate step, the packagingstep preferably takes place no more than 30 minutes after theapplication of the antimicrobial composition, no more than 10 minutesafter the application of the antimicrobial composition, no more than 60seconds after the application of the antimicrobial composition, and nomore than 5 seconds after the application of the antimicrobialcomposition. Reducing the amount of time in between the application ofthe antimicrobial composition to the food product, and when the foodproduct is placed inside the packaging, reduces the likelihood that thefood product will be re-contaminated in between the two steps.

Activation Energies

Activation energy may optionally be applied to a product to activate theantimicrobial composition. When using activation energy, enough energymust be applied to the antimicrobial composition for a sufficient periodof time in order to activate it. The exact amount of energy and lengthof time may vary depending on the antimicrobial composition, the foodproduct, and the method of energy application. A person skilled in theart will be able to select the desired activation energy, and durationdepending on the antimicrobial composition and food product.

Non-limiting examples of suitable activation energies that may be usedwith all of the methods described herein include heat, pressure,ultraviolet light, infrared light, ultrasonic, radio frequency,microwave radiation, gamma radiation, and the like. Preferred activationenergies include heat, pressure, and microwave radiation. It isunderstood that different activation energies will have differentparameters (i.e. amount, duration). A person skilled in the art will beable to select the activation energy and parameters to achieve thedesired result.

When heat is used as the activation energy, the heat may be applied inseveral ways including but not limited to hot water, steam, and hot air.

When using heat as the activation energy, the temperature of the heat ispreferably from about 160° F. (71° C.) to about 210° F. (99° C.), fromabout 180° F. (82° C.) to about 200° F. (93° C.), and from about 190° F.(88° C.) to about 200° F. (93° C.). It is understood that thetemperatures provided describe the temperature of the composition (e.g.,the temperature of the water or air) being applied to the packaged foodproduct, and not the temperature of the food product. For otheractivation energies described, the activation energy used shouldcorrespond to the energy applied using heat at the above temperatures.

Non-limiting examples of application time for the above describedactivation energies, that may be used in conjunction with all of themethods, include about less than 60 seconds, from about 1 to about 60seconds, from about 2 to about 20 seconds, and from about 3 to about 10seconds.

It is understood that the heat activation of the present method isdifferent from thermal surface treatment of a food product (e.g., hotwater or pasteurization). In a thermal surface treatment process, athermal source, such as hot water or steam, is applied to a food producteither directly to the surface of the food product, or indirectly, byapplying heat to the packaging surface. Typical thermal surfacetreatments apply high temperature heat and/or long exposure times in aneffort to reduce the presence of microorganisms (e.g., provide a“lethal” amount of heat to kill microorganisms). Further, thermalsurface treatments require large equipment capital investments and takeup a lot of space in a processing facility. Finally, thermal surfacetreatments have negative organoleptic effects on the food productincluding color and odor changes and cause increases in liquid purgevolumes on meat products. The heat activation provides little, if any,reduction in the level of microorganisms (e.g., a “sub-lethal” amount ofheat) because the purpose of the addition of heat is to activate theapplied antimicrobial composition which in turn reduces the level ofmicroorganisms, not to use the heat itself to reduce the level ofmicroorganisms. Additionally, the heat used in the method does notimpact organoleptic properties or purge volumes.

While not wanting to be bound by any scientific theory, it is believedthat the method works in one of two ways. First, energy is known toincrease the kinetics of reactions responsible for cell death.Accordingly, the application of energy to food products treated with anantimicrobial composition may increase the efficacy of the antimicrobialcomposition based on this principle. Second, it is known that thephospholipids in the bilayer of bacterial membranes undergo radicalchanges in physical state over narrow temperature ranges, sometimesreferred to as phase transition temperatures or melting temperatures.Similar conformational or denaturative changes take place in theintracellular organelles. It is believed that the method takes advantageof these phenomenons by exposing microorganisms to energy in order toreach or pass the phase transition temperature and creating a liquidcrystal conformation in the bilayer in which the bilayer becomes morepermeable to the antimicrobial composition. Further, the targetedorganelles within the microorganism also exhibit conformational changesthat make them more susceptible to the antimicrobial composition.

DEFINITIONS

For the following defined terms, these definitions shall be applied,unless a different definition is given in the claims or elsewhere inthis specification.

All numeric values are herein assumed to be modified by the term“about,” whether or not explicitly indicated. The term “about” generallyrefers to a range of numbers that one of skill in the art would considerequivalent to the recited value (i.e., having the same function orresult). In many instances, the term “about” may include numbers thatare rounded to the nearest significant figure.

Weight percent, percent by weight, % by weight, wt %, and the like aresynonyms that refer to the concentration of a substance as the weight ofthat substance divided by the weight of the composition and multipliedby 100.

The recitation of numerical ranges by endpoints includes all numberssubsumed within that range (e.g. 1 to 5 includes 1, 1.5, 2, 2.75, 3,3.80, 4 and 5).

As used in this specification and the appended claims, the singularforms “a,” “an,” and “the” include plural referents unless the contentclearly dictates otherwise. Thus, for example, reference to acomposition containing “a compound” includes a mixture of two or morecompounds. As used in this specification and the appended claims, theterm “or” is generally employed in its sense including “and/or” unlessthe content clearly dictates otherwise.

The use of the terms “antimicrobial” in this application does not meanthat any resulting products are approved for use as an antimicrobialagent.

For a more complete understanding of the disclosure, the followingexamples are given to illustrate some embodiment. These examples andexperiments are to be understood as illustrative and not limiting. Allparts are by weight, except where it is contrarily indicated.

EXAMPLES Example 1

The following is an example of an octanoic acid composition used in themethod of the present disclosure where the octanoic acid composition isactivated by passage of the food product through a simulated shrinktunnel.

For this example, a solution of 1,000 ppm to about 10,000 ppm octanoicacid, from about 1.0% to about 4.0% ethylene oxide/propylene oxideco-polymer (Pluronic F108), and about 2.0 to about to about 6.0%propylene glycol is adjusted to pH 1.0 with any GRAS acid such asphosphoric acid.

TABLE 1 Octanoic Acid Composition Level (Wt. %) Raw Material 88.15 Water2.85 Pluronic F108 5.00 Propylene Glycol 3.00 Phosphoric Acid (75%) 1.00Octanoic Acid Final Solution pH ~1.18

An equal-part mixture of five strains of L. monocytogenes including ATCC19112, ATCC 19114, ATCC 19115, ATCC 7644, and NCTC 10890 suspended inphosphate buffered dilution water was used as the inoculum. 0.1milliliters of the inoculum was placed onto a RTE turkey breast, spreadwith a sterile bent glass rod, followed by storage at 5° C. for 10minutes to allow for bacterial attachment. RTE turkey breasts were thensprayed with the antimicrobial composition described in Table 1 for 15seconds. In this example, the volume of the antimicrobial compositionapplied to each RTE turkey breast was about 15 milliliters. The turkeybreasts were placed in bags. The bags were immediately vacuum-packaged,and submerged in 200° F. water for 15 seconds to simulate passagethrough a shrink tunnel. The bags were then submerged in a 2° C. waterbath for >1 minute. Two replicates were completed per treatment. Thesamples were stored at 5° C. for 24 hours before being analyzed forpopulations of L. monocytogenes. Fifty milliliters of University ofVermont broth were added to each bag. The RTE turkey breasts weretumbled to recover cells. The resulting suspension was plated inModified Oxford Medium Agar and the plates were incubated at 35° C. for72 hours prior to enumeration of L. monocytogenes.

TABLE 2 Efficacy of Octanoic Acid and Heat on L. monocytogenes on RTETurkey Heat Average Average Exposure Log₁₀ Log₁₀ Treatment (sec)CFU/sample Reduction Water 0 7.61 NA 1% Octanoic Acid 0 6.41 1.20 155.57 2.04

Following treatment with 1% octanoic acid, a 1.20 log reduction of L.monocytogenes resulted. However, the activation of octanoic acid reducedL. monocytogenes populations by 2.04 logs within the food product. Ithas been published that naturally occurring L. monocytogenescontamination levels in RTE meat products is generally low (about <1CFU/g). Gombas, D. E., et al. (2003). Survey of Listeria monocytogenesin Ready-to-Eat Foods. Journal of Food Protection (66). 559-569. Thus,once activated, the antimicrobial composition in Example 1 renders theRTE product essentially free of Listeria monocytogenes contamination.These results show that octanoic acid meets FSIS requirements of apost-lethality treatment as described in FSIS Form 10,240-1.

Example 2

The following example determined the efficacy of 1.0% octanoic acid atreducing L. monocytogenes on RTE oven roasted turkey breasts where theoctanoic acid was activated by simulating passage of the food productthrough a simulated immersion shrink tunnel. For this example a solutionof 1% octanoic acid using 3% Polysorbate 20 as a coupler was preparedand acidified using 2.55% citric acid. Four test solutions were preparedand each pH adjusted to a different pH from pH 2 to pH 5 using up to1.08% sodium hydroxide. An equal-part mixture of five strains of L.monocytogenes, including ATCC 19112, ATCC 19114, ATCC 19115, ATCC 7644,and NCTC 10890, suspended in a phosphate buffered dilution water, wasused as the inoculum. Sample surfaces were spot-inoculated with 50microliters of the inoculum. The inoculum was spread using a sterilebent glass rod. Inoculated samples were stored at 5° C. for 30 minutesbefore treatment to allow for bacterial attachment. The inoculatedturkey samples were transferred to shrink bags. Fifteen milliliters ofthe octanoic acid formula were added to bags which were immediatelyvacuum-packaged and submerged in water heated to 200° F. for 10 seconds(treated samples) or 2 seconds (untreated control samples). Threereplicates were completed per treatment. The samples were stored at 5°C. for 2 hours and 21 days before analyzed for populations of L.monocytogenes. Fifty milliliters of University of Vermont broth wereadded to each bag. The turkey samples were tumbled for 50 rotations andthe resulting suspension was plated in Modified Oxford Medium Agar.Plates were incubated at 35° C. for 48 hours before the pathogen wasenumerated.

TABLE 3 Efficacy of 1.0% Octanoic Acid Acidified with Citric Acid on L.monocytogenes on RTE Oven Roasted Turkey Breasts Average Log₁₀ AverageLog₁₀ Log₁₀ Reduction Log₁₀ Reduction Treatment CFU/sample Vs. ControlCFU/sample Vs. Control Solution At 2 Hours At 2 Hours At 21 Days At 21Days Untreated 4.93 Not 8.68 Not Control Applicable Applicable 1.0%Octanoic 2.28 2.65 2.48 6.20 Acid @ pH 2 1.0% Octanoic 2.46 2.47 3.794.89 Acid @ pH 3 1.0% Octanoic 2.13 2.80 3.94 4.74 Acid @ pH 4 1.0%Octanoic 2.46 2.47 3.91 4.77 Acid @ pH 5

The treatment of the oven roasted turkey breasts with 1.0% octanoic acidresulted in a >2.4 log reduction of L. monocytogenes at 2 hours and >4.7log reduction of L. monocytogenes after 21 days of storage. Therefore,once activated, the antimicrobial compositions substantially suppressthe growth of L. monocytogenes on treated RTE foods. It has beenpublished that naturally occurring L. monocytogenes contamination levelsin RTE meat products is generally low (about <1 CFU/g). Thus, onceactivated, the antimicrobial composition renders the RTE productessentially free of Listeria monocytogenes contamination. This exampleshows that the use of octanoic acid meets FSIS requirements of apost-lethality treatment as described in FSIS Form 10,240-1, and maymeet the requirements of an antimicrobial agent or process whichsuppresses the growth of L. monocytogenes as described in FSIS Form10,240-1.

Example 3

The following example determined the efficacy of an octanoic acidsolution at killing Listeria monocytogenes on turkey frankfurters whenused in the method of the present disclosure where the octanoic acidcomposition was activated by simulating passage of the food productthrough a simulated immersion shrink tunnel.

For this example, solutions of 990, 5,000 and 10,000 ppm octanoic acidusing sodium 1-octanesulfonate as a coupler were prepared and acidifiedusing phosphoric acid. The 10,000 ppm octanoic acid solution was madewith 1% octanoic, 1% 1-hydroxyethylidene-1,1-diphosphonic acid, 1.25%sodium 1-octanesulfonate, and was acidified to pH 1.2 using phosphoricacid. The 5,000 ppm octanoic acid solution was made using a 50% of the10,000 ppm octanoic acid, 50% water and a pH of 1.4. The 990 ppmoctanoic acid solution was made with 9.9% of the 10,000 ppm octanoicacid, 89.42% water and brought to pH 1.5 with 0.68% phosphoric acid. Anequal-part mixture of five strains of L. monocytogenes including ATCC19112, ATCC 19114, ATCC 19115, ATCC 7644, and NCTC 10890, suspended inphosphate buffered dilution water, was used as the inoculum. 0.125milliliters of the inoculum was pipetted onto each turkey frankfurterwithin a sterile polyethylene bag. The frankfurters were stored at 10°C. for 10 minutes to allow for bacteria attachment. 1 milliliter of thedesignated octanoic acid formula (or sterile water for the control) wasadded to each bag. Bags were vacuum-packaged, and submerged in 200° F.water for 15 seconds to simulate passage through an immersion shrinktunnel. The bags were then submerged in a 2° C. water bath for >1minute. Three replicates were completed per treatment. The samples werestored at 5° C. for 24 hours before analyzed for populations of L.monocytogenes. Fifteen milliliters of University of Vermont broth wereadded to each bag. The frankfurters were massaged for 1 minute torecover cells. The resulting suspension was plated in Modified OxfordMedium Agar and the plates were incubated at 35° C. for 72 hours priorto enumeration of L. monocytogenes.

TABLE 4 Efficacy of 990, 5,000 and 10,000 ppm Octanoic Acid in KillingL. monocytogenes on Turkey Frankfurters Heat Average Log₁₀ TreatmentExposure Log₁₀ Reduction Solution (sec) CFU/sample Vs. Control Water(control) 15 Sec @ 200 F. 5.25 Not Applicable 990 ppm Octanoic 15 Sec @200 F. 4.56 0.69 Acid 5,000 ppm 15 Sec @ 200 F. 3.90 1.35 Octanoic Acid10,000 ppm 15 Sec @ 200 F. 2.59 2.66 Octanoic Acid

The treatment of turkey frankfurters with 10,000 ppm octanoic acid withheat activation resulted in a 2.66 log reduction of L. monocytogenes. Ithas been published that naturally occurring L. monocytogenescontamination levels in RTE meat products is generally low (about <1CFU/g). Thus, once activated, the antimicrobial composition renders theRTE product essentially free of Listeria monocytogenes contamination.This example shows again that octanoic acid meets FSIS requirements of apost-lethality treatment as described in FSIS Form 10,240-1.

Example 4

The following example determined the efficacy of a 1.0% octanoic acidsolution against L. monocytogenes on roast beef.

For this example, a solution of 1% octanoic acid using 3% Polysorbate 20as a coupler was prepared and acidified to pH 2.0 using 0.3% phosphoricacid. A second solution of 1% octanoic acid using 3% Polysorbate 20 as acoupler was prepared which was brought to pH 4.0 using 2.55% citric acidand 0.6% sodium hydroxide. The efficacy of both formulas was evaluated.An equal-part mixture of five strains of L. monocytogenes, includingScott A (serotype 4b, human isolate), H7750 (not serotyped, frankfurterisolate), AC33 (not serotyped, cooked ham isolate), LM108M (serotype1/2b, salami isolate), and F6854 (serotype 1/2a, frankfurter isolate),suspended in phosphate buffered dilution water were used. Roast beefsamples were spot-inoculated with 50 microliters of the inoculum. Theinoculum was spread using a sterile bent glass rod. Inoculated RTE foodproduct samples were stored at 5° C. for 30 minutes before treatment toallow for bacterial attachment. RTE food product samples were placed inshrink bags. The RTE food product samples were treated with octanoicacid via a direct application of about 15 milliliters of either octanoicacid formula to each treated sample. The bags were immediatelyvacuum-packaged with a 2-second submersion in water heated to 200° F.Three replicates were completed per treatment. Samples were stored at 5°C. for 24 hours before being analyzed for population of L.monocytogenes. Fifty milliliters of University of Vermont broth wereadded to each bag. RTE food product samples were tumbled for 50rotations and the resulting suspension was plated in Modified OxfordMedium Agar. Plates were incubated at 35° C. for 48 hours before thepathogen was enumerated.

TABLE 5 Efficacy of 1% Octanoic Acid and Heat in Killing L.monocytogenes on Roast Beef Average Log₁₀ Antimicrobial Log₁₀ ReductionTreatment Heat CFU/sample Vs. Control None (control) 2 sec 4.31 NA 1%Octanoic Acid 2 sec 3.13 1.18 acidified to pH 2 with phosphoric acid 1%Octanoic Acid 2 sec 2.22 2.09 acidified to pH 4 with citric acid

Treatment of roast beef with 1% octanoic acid acidified to pH 2 withphosphoric acid and heat resulted in a 1.18 log reduction of L.monocytogenes. Treatment of roast beef with 1% octanoic acid acidifiedto pH 4 with citric acid and heat resulted in a 2.09 log reduction of L.monocytogenes. It has been published that naturally occurring L.monocytogenes contamination levels in RTE meat products is generally low(about <1 CFU/g). Thus, the antimicrobial composition renders the RTEproduct essentially free of Listeria monocytogenes contamination. Thisexample shows that octanoic acid meets FSIS requirements of apost-lethality treatment as described in FSIS Form 10,240-1.

Example 5

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidcomposition in killing Listeria monocytogenes on a ready-to-eat turkeyproduct in the method.

For this example sodium chlorite was diluted in water from about 500 ppmto about 1,200 ppm. The pH of the sodium chlorite was then adjustedusing any GRAS acid such as citric acid or sodium bisulfate to about 2.4to about 2.6. The second solution of octanoic acid was preparedcontaining from about 1,000 ppm to about 10,000 ppm of octanoic acid,from about 1.0 to about 4.0 wt. % ethylene oxide/propylene oxidecopolymer (Pluronic F108), and about 2.0 to about 6.0 wt. % propyleneglycol. The octanoic acid solution was adjusted to pH 2.0 with any GRASacid such as phosphoric acid.

TABLE 6 An Acidified Sodium Chlorite (ASC) Composition Containing: Level(ppm) Raw Material 1200 Sodium Chlorite 6000 Citric Acid Final SolutionpH ~2.5

TABLE 7 An Octanoic Acid Composition Containing: Level (Wt. %) RawMaterial 2.85 Pluronic F108 5.00 Propylene Glycol 0.20 Phosphoric Acid(75%) 1.00 Octanoic Acid Final Solution pH ~2.0

An equal-part mixture of five strains of L. monocytogenes including ATCC19112, ATCC 19114, ATCC 19115, ATCC 7644, and NCTC 10890, suspended inDey Engley Broth, was used as the inoculum. 0.1 milliliters of theinoculum was placed onto each RTE turkey breast, spread with a sterilebent glass rod, followed by storage at 5° C. for 10 minutes to allow forbacterial attachment. The acidified sodium chlorite solution was sprayedon the surface of the RTE product Immediately after, the turkey breastswere placed into bags. The octanoic acid solution was then applied tothe RTE product in the bag. In this example, the volume of each of theantimicrobial composition applied to each RTE turkey breasts was about15 milliliters. The bags were immediately vacuum-packaged, and submergedin 200° F. water for 2 seconds to simulate passage through a shrinktunnel. The bags were then submerged in a 2° C. water bath for >1minute. Two replicates were completed per treatment. The samples werestored at 5° C. for up to 14 days before analyzed for populations of L.monocytogenes. Fifty milliliters of University of Vermont broth wereadded to each bag. The RTE turkey breasts were tumbled to recover cells.The resulting suspension was plated in Modified Oxford Medium Agar andthe plates were incubated at 35° C. for 72 hours prior to enumeration ofL. monocytogenes.

TABLE 8 Efficacy of Acidified Sodium Chlorite and Octanoic Acid and Heaton L. monocytogenes on RTE Turkey 1 day of storage 14 days of storageAverage Average Average Average Log₁₀ Log₁₀ Log₁₀ Log₁₀ TreatmentCFU/sample Reduction CFU/sample Reduction None 4.09 NA 5.19 NA (Control)ASC 2.15 1.94 2.05 3.14 ASC & 1.94 2.15 <1.70 >3.49 Octanoic Acid^(a)Limit of detection of the assay was 1.70 log₁₀ CFU/sample

Sequential treatment with acidified sodium chlorite and octanoic acidresulted in superior anti-listerial efficacy on RTE turkey breastsfollowing 14 days of storage over treatment with ASC alone.

Example 6

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 on raw beef brisket whenused in the method.

For this example, aqueous solutions of 225 ppm peroxyacid and 0.9%octanoic acid were prepared containing the following compositions:

TABLE 9 A Peroxyacid Composition Containing: Level (ppm) Raw Material775 Acidic Acid 225 Mixed Percarboxylic Acids* 140 Octanoic Acid 75Hydrogen Peroxide 10 HEDP *Mixture of peroxyacetic and peroxyoctanoicacids Final Solution pH ~1.5

TABLE 10 An Octanoic Acid Composition Containing: Level (%) Raw Material2.50 Citric Acid 1.65 Potassium Hydroxide 2.50 Propylene Glycol 5.00Polysorbate 20 0.90 Octanoic Acid Final Solution pH ~3.7

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in Dey EngleyBroth, was used as the inoculum. One-hundred microliters of the inoculumwas pipetted onto each brisket sample which were stored at 5° C. for 1hour to allow for bacterial attachment. One set of inoculated brisketsamples was placed in shrink-film bags and 6.5 mL of a 0.9% octanoicacid solution was dispensed over each sample. Bags were vacuum-sealedand heat shrunk to distribute the treatment solution over the surfacesof the samples. A second set of inoculated brisket samples was sprayedwith a 225 ppm peroxyacid solution and packaged as described. A thirdset of inoculated brisket samples was sprayed with a 225 ppm peroxyacidsolution, placed in shrink-film bags, treated with 6.5 mL of a 1%octanoic acid solution, and vacuum-sealed and heat shrunk as described.A fourth set of inoculated brisket samples was not treated and used as acontrol to calculate log reductions in the population of E. coli O157:H7achieved by each treatment. After a 24-hour storage period at 5° C., thepathogen was recovered into Dey Engley Broth and enumerated on CT-SMACagar.

TABLE 11 Efficacy of Sequential Treatment with 225 ppm Peroxyacid and0.9% Octanoic Acid in killing E. coli O157:H7 on Raw Beef BrisketAverage Average Log₁₀ Log₁₀ Reduction Treatment #1 Treatment #2CFU/sample Vs. Control None (Control) None (Control) 6.83 Not ApplicableOctanoic Acid None 6.02 0.81 Solution Peroxyacid Acid None 5.87 0.96Solution Peroxyacid Acid Octanoic Acid 5.63 1.20 Solution Solution

Treatment of raw beef brisket with peroxyacid followed by an in-packagetreatment using octanoic acid achieved a greater log reduction in E.coli O157:H7 populations than the log reduction achieved by eachtreatment applied individually.

Example 7

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 on raw beef brisket whenused in the method.

For this example, aqueous solutions of 1000 ppm acidified sodiumchlorite and 0.9% octanoic acid were prepared with the followingcompositions:

TABLE 12 An Acidified Sodium Chlorite Composition Containing: Level(ppm) Raw Material 1000 Sodium Chlorite 6750 Citric Acid Final SolutionpH ~2.45

TABLE 13 An Octanoic Acid Composition Containing; Level (%) Raw Material2.50 Citric Acid 2.50 Propylene Glycol 5.00 Polysorbate 20 0.90 OctanoicAcid Final Solution pH ~2.1

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in Dey EngleyBroth, was used as the inoculum. One-hundred microliters of the inoculumwas pipetted onto each brisket sample which were stored at 5° C. for1.75 hours to allow for bacterial attachment. One set of inoculatedbrisket samples was placed in shrink-film bags and 6.5 mL of a 0.9%octanoic acid solution was dispensed over each sample. Bags werevacuum-sealed and heat shrunk 2 seconds at 200° F. to distribute thetreatment solution over the surfaces of the samples. A second set ofinoculated brisket samples was sprayed with 75 milliliters of a 1000 ppmacidified sodium chlorite solution and packaged as described. A thirdset of inoculated brisket samples was sprayed with a 1000 ppm acidifiedsodium chlorite solution, placed in shrink-film bags, treated with 6.5mL of a 0.9% octanoic acid solution, and vacuum-sealed and heat shrunkas described. A fourth set of inoculated brisket samples was not treatedand used as a control to calculate log reductions in the population ofE. coli O157:H7 achieved by each treatment. After a 24-hour storageperiod at 5° C., the pathogen was recovered into Dey Engley Broth andenumerated on CT-SMAC agar.

TABLE 14 Efficacy of Sequential Treatment with 1000 ppm Peroxyaceticacid and 0.9% Octanoic Acid in killing E. coli O157:H7 on Raw BeefBrisket Average Average Log₁₀ Log₁₀ Reduction Treatment #1 Treatment #2CFU/sample Vs. Control None (Control) None (Control) 6.17 Not ApplicableOctanoic Acid None 5.05 1.12 Solution Acidified Sodium None 5.23 0.94Chlorite Solution Acidified Sodium Octanoic Acid 4.48 1.69 ChloriteSolution

Treatment of raw beef brisket with acidified sodium chlorite followed byan in-package treatment using octanoic acid achieved a greater logreduction in E. coli O157:H7 populations than the log reduction achievedby each treatment applied individually.

Example 8

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 on raw beef flanks whenused in the method.

For this example, aqueous solutions of 1000 ppm acidified sodiumchlorite and 0.9% octanoic acid were prepared with the followingcompositions:

TABLE 15 Acidified Sodium Chlorite Composition Containing: Level (ppm)Raw Material 1000 Sodium Chlorite 6750 Citric Acid Final Solution pH~2.48

TABLE 16 An Octanoic Acid Composition Containing; Level (%) Raw Material2.50 Citric Acid 2.50 Propylene Glycol 5.00 Polysorbate 20 0.90 OctanoicAcid Final Solution pH ~2.06

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in Dey EngleyBroth, was used as the inoculum. One-hundred microliters of the inoculumwas pipetted onto each flank sample which were stored at 5° C. for 1hour to allow for bacterial attachment. One set of inoculated flanksamples was placed in shrink-film bags and 6.5 mL of a 0.9% octanoicacid solution was dispensed over each sample. Bags were vacuum-sealedand heat shrunk 2 seconds at 200° F. to distribute the treatmentsolution over the surfaces of the samples. A second set of inoculatedflank samples was sprayed with 75 milliliters of a 1000 ppm acidifiedsodium chlorite solution and packaged as described. A third set ofinoculated flank samples was sprayed with a 1000 ppm acidified sodiumchlorite solution, placed in shrink-film bags, treated with 6.5 mL of a0.9% octanoic acid solution, and vacuum-sealed and heat shrunk asdescribed. A fourth set of inoculated flank samples was not treated andused as a control to calculate log reductions in the population of E.coli O157:H7 achieved by each treatment. After a 24-hour storage periodat 5° C., the pathogen was recovered into Dey Engley Broth andenumerated on CT-SMAC agar.

TABLE 17 Efficacy of Sequential Treatment with 1000 ppm Peroxyaceticacid and 0.9% Octanoic Acid in killing E. coli O157:H7 on Raw BeefFlanks Average Average Log₁₀ Log₁₀ Reduction Treatment #1 Treatment #2CFU/sample Vs. Control None (Control) None (Control) 6.28 Not ApplicableOctanoic Acid None 5.15 1.13 Solution Acidified Sodium None 4.58 1.70Chlorite Acidified Sodium Octanoic Acid 4.48 1.80 Chlorite Solution

Treatment of raw beef flank with acidified sodium chlorite followed byan in-package treatment using octanoic acid achieved a greater logreduction in E. coli O157:H7 populations than the log reduction achievedby each treatment applied individually.

Example 9

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 and spoilage-causingpsychrotrophic bacteria on raw beef flanks when used in the method.

For this example, aqueous solutions of 1.0% octanoic acid and 1020 ppmAcidified Sodium Chlorite (ASC) solution were prepared with thefollowing compositions:

TABLE 18 An Octanoic Acid Composition Containing; Level (%) Raw Material2.5 Citric Acid 3.0 Polysorbate 20 1.0 Octanoic Acid Final Solution pH~2.2

TABLE 19 An Acidified Sodium Chlorite Composition Containing: Level(ppm) Raw Material 1020 Sodium Chlorite 6,707 Citric Acid Final SolutionpH ~2.45

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in phosphatebuffered dilution water, was used as the inoculum. One-hundredmicroliters of the inoculum was pipetted onto each flank sample whichwere stored at 5° C. for 1 hour to allow for bacterial attachment. Flanksamples were grouped into sets of three samples each. One set ofinoculated flank samples was placed in shrink-film bags and 6.5 mL of a1% octanoic acid solution was dispensed over each sample. Bags werevacuum-sealed and heat shrunk to distribute the treatment solution overthe surfaces of the samples. A second set of inoculated flank sampleswas sprayed with a 1020 ppm acidified sodium chlorite solution andpackaged as described above. A third set of inoculated flank samples wassprayed with a 1020 ppm acidified sodium chlorite solution, placed inshrink-film bags, treated with 6.5 mL of a 1% octanoic acid solution,and vacuum-sealed and heat shrunk as described. A fourth set ofinoculated flank samples was not treated and used as a control tocalculate log reductions in the population of E. coli O157:H7 achievedby each treatment. After a storage at 5° C. for 24 hours, the pathogenwas recovered into Dey Engley Broth and enumerated on CT-SMAC agar.After storage at 5° C. for 20 days, psychrotrophic bacteria wereenumerated from flank samples from each of the four groups by recoveryin Dey Engley Broth and plating on tryptone glucose extract agar. Plateswere incubated for up to 14 days following incubation at 5° C.

TABLE 20 Efficacy of Sequential Treatment with Acidified Sodium Chloriteand 1.0% Octanoic Acid in killing E. coli O157:H7 on Raw Beef FlanksAverage Average Log₁₀ Log₁₀ Reduction Vs. Test Treatment #1 Treatment #2CFU/sample Control 1 1% Octanoic None 5.40 0.73 Acid Solution 2 1020 ppmNone 4.75 1.38 Acidified Sodium Chlorite solution 3 1020 ppm 1% Octanoic4.28 1.85 Acidified Acid Solution Sodium Chlorite solution 4 None(Control) None (Control) 6.13 Not Applicable

TABLE 21 Efficacy of Sequential Treatment with Acidified Sodium Chloriteand 1.0% Octanoic Acid in killing psychrotrophic bacteria on Raw BeefFlanks Average Average Log₁₀ Log₁₀ Reduction Vs. Test Treatment #1Treatment #2 CFU/sample Control 1 1% Octanoic None 6.78 1.76 AcidSolution 2 1020 ppm None 7.82 0.72 Acidified Sodium Chlorite solution 31020 ppm 1% Octanoic 4.80 3.74 Acidified Acid Solution Sodium Chloritesolution 4 None (Control) None (Control) 8.54 Not Applicable

Treatment of raw beef flanks with Acidified Sodium Chlorite followed byan in-package treatment using octanoic acid achieved a greater logreduction in E. coli O157:H7 and spoilage-causing psychrotrophicbacteria populations than the log reduction achieved by each treatmentapplied individually.

Example 10

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 on raw beef flanks whenused in the method.

For this example, aqueous solutions of 1.0% octanoic acid acidulatedwith either citric acid or lactic acid and 966 ppm Acidified SodiumChlorite (ASC) solution were prepared with the following compositions:

TABLE 22 An Octanoic Acid Composition Acidulated with Citric AcidContaining: Level (%) Raw Material 5.0 Citric Acid 3.5 Polysorbate 201.0 Octanoic Acid Final Solution pH ~2.2

TABLE 23 An Octanoic Acid Composition Acidulated with Lactic AcidContaining: Level (%) Raw Material 8.8 Lactic Acid 10.0 Propylene Glycol0.5 Pluronic F108 1.0 Octanoic Acid Final Solution pH ~2.0

TABLE 24 An Acidified Sodium Chlorite Composition Containing: Level(ppm) Raw Material 1000 Sodium Chlorite 6,750 Citric Acid Final SolutionpH ~2.43

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in Dey EngleyBroth, was used as the inoculum. One-hundred microliters of the inoculumwas pipetted onto each flank sample which were stored at 5° C. for 1hour to allow for bacterial attachment. Flank samples were grouped intosets of three samples each. One set of inoculated flank samples wasplaced in shrink-film bags and 6.5 mL of a 1% octanoic acid solutionacidulated with citric acid was dispensed over each sample. Bags werevacuum-sealed and heat shrunk to distribute the treatment solution overthe surfaces of the samples. A second set of inoculated flank sampleswas sprayed with a 1000 ppm acidified sodium chlorite solution andpackaged as described above. A third set of inoculated flank samples wassprayed with a 1000 ppm acidified sodium chlorite solution, placed inshrink-film bags, treated with 6.5 mL of a 1% octanoic acid solutionacidulated with citric acid, and vacuum-sealed and heat shrunk asdescribed. A fourth set of inoculated flank samples was placed inshrink-film bags and 6.5 mL of a 1% octanoic acid solution acidulatedwith lactic acid was dispensed over each sample. Bags were vacuum-sealedand heat shrunk to distribute the treatment solution over the surfacesof the samples. A fifth set of inoculated flank samples was sprayed witha 1000 ppm acidified sodium chlorite solution, placed in shrink-filmbags, treated with 6.5 mL of a 1% octanoic acid solution acidulated withlactic acid, and vacuum-sealed and heat shrunk as described. A sixth setof inoculated flank samples was not treated and used as a control tocalculate log reductions in the population of E. coli O157:H7 achievedby each treatment. After a 24-hour storage period at 5° C., the pathogenwas recovered into Dey Engley Broth and enumerated on CT-SMAC agar.

TABLE 25 Efficacy of Sequential Treatment with Acidified Sodium Chloriteand 1.0% Octanoic Acid in killing E. coli O157:H7 on Raw Beef FlanksAverage Average Log₁₀ Log₁₀ Reduction Vs. Test Treatment #1 Treatment #2CFU/sample Control 1 1% Octanoic None 4.42 1.34 Acid Solution acidulatedwith citric acid 2 1000 ppm None 4.30 1.46 Acidified Sodium Chloritesolution 3 1000 ppm 1% Octanoic 3.53 2.23 Acidified Acid Solution SodiumChlorite acidulated with solution citric acid 4 1% Octanoic None 3.402.30 Acid Solution acidulated with lactic acid 5 1000 ppm 1% Octanoic2.86 2.90 Acidified Acid Solution Sodium Chlorite acidulated withsolution lactic acid 6 None (Control) None (Control) 5.76 Not Applicable

Treatment of raw beef flanks with Acidified Sodium Chlorite followed byan in-package treatment using octanoic acid acidified with either citricacid or lactic acid achieved a greater log reduction in E. coli O157:H7populations than the log reduction achieved by each treatment appliedindividually.

Example 11

The following example demonstrates the improved efficacy of sequentialtreatment with an oxidative composition followed by a fatty acidsolution in killing Escherichia coli O157:H7 on raw beef flanks whenused in the method.

For this example, aqueous solutions of 1.0% octanoic acid acidulatedwith lactic acid and 1,023 ppm Acidified Sodium Chlorite (ASC) solutionwere prepared with the following compositions:

TABLE 26 An Octanoic Acid Composition Acidulated with Lactic AcidContaining: Level (%) Raw Material 2.4 Lactic Acid 3.5 Tween 20 1.0Octanoic Acid Final Solution pH ~2.3

TABLE 27 An Acidified Sodium Chlorite Composition Containing: Level(ppm) Raw Material 1,000 Sodium Chlorite 1,400 Sodium Acid Sulfate FinalSolution pH ~2.5

An equal-part mixture of five strains of E. coli O157:H7 includingE0137, E0139, ATCC 35150, ATCC 43890, and LJF557 suspended in Dey EngleyBroth, was used as the inoculum. One-hundred microliters of the inoculumwas pipetted onto each flank sample which were stored at 5° C. for 1hour to allow for bacterial attachment. Flank samples were grouped intosets of three samples each. One set of inoculated flank samples wasplaced in shrink-film bags and 6.5 mL of a 1% octanoic acid solutionacidulated with lactic acid was dispensed over each sample. Bags werevacuum-sealed and heat shrunk to distribute the treatment solution overthe surfaces of the samples. A second set of inoculated flank sampleswas sprayed with a 1000 ppm acidified sodium chlorite solution andpackaged as described above. A third set of inoculated flank samples wassprayed with a 1000 ppm acidified sodium chlorite solution, placed inshrink-film bags, treated with 6.5 mL of a 1% octanoic acid solutionacidulated with lactic acid, and vacuum-sealed and heat shrunk asdescribed. A fourth set of inoculated flank samples was not treated andused as a control to calculate log reductions in the population of E.coli O157:H7 achieved by each treatment. After a 24-hour storage periodat 5° C., the pathogen was recovered into Dey Engley Broth andenumerated on CT-SMAC agar.

TABLE 28 Efficacy of Sequential Treatment with Acidified Sodium Chloriteand 1.0% Octanoic Acid in killing E. coli O157:H7 on Raw Beef FlanksAverage Average Log₁₀ Log₁₀ Reduction Vs. Test Treatment #1 Treatment #2CFU/sample Control 1 1% Octanoic None 4.59 1.09 Acid Solution acidulatedwith lactic acid 2 1000 ppm None 3.53 2.15 Acidified Sodium Chloritesolution 3 1000 ppm 1% Octanoic 3.18 2.50 Acidified Acid Solution SodiumChlorite acidulated with solution lactic acid 4 None (Control) None(Control) 5.68 Not Applicable

Treatment of raw beef flanks with Acidified Sodium Chlorite followed byan in-package treatment using octanoic acid acidified with lactic acidachieved a greater log reduction in E. coli O157:H7 populations than thelog reduction achieved by each treatment applied individually.

Example 12

The following example demonstrates the ongoing technical effect with theinclusion of preservative agents to the antimicrobial composition. Anoctanoic acid (OA) solution treatment with and without preservativeagents was applied to fresh beef briskets and naturally occurringpopulations of psychrotrophic bacteria were measured after refrigeratedstorage.

One of three treatment solutions was applied to cut beef brisketsamples. 1) a solution of 1% OA using Polysorbate 20 as a coupler,acidified to pH 5.5 using citric acid; 2) a solution of 1% OA usingPolysorbate 20 as a coupler, 2,600 ppm benzoic acid, 750 ppm sorbicacid, acidified to pH 4.2 using citric acid; 3) water control. Samplesof cut beef brisket (10 cm×20 cm×5.5 cm) were prepared and placed inshrink bags. 15 ml of one of the treatment solution was added to eachbag. Bags were vacuum-packaged, submersed in 200° F. water for 2 secondsto simulate passage through a shrink tunnel and stored at 10° C. for upto 21 days. Three replicates per treatment were completed.

Samples were removed from storage after 3 or 21 days and analyzed forpopulations of psychrotrophic microorganisms. 50 ml of 2× Dey/EngleyNeutralizing medium were added to each sample bag. Samples were tumbledfor 50 rotations in a rotary tumbler and resulting suspension was platedon tryptone glucose extract agar. Plates were incubated at 10° C. for 7days prior to enumeration of CFU per sample.

TABLE 29 Efficacy of 1.0% Octanoic Acid with and without Preservativesin Controlling Populations of Psychrotrophic bacteria on Raw BeefBrisket. Average Average Average Log₁₀ Average Log₁₀ Log₁₀ ReductionLog₁₀ Reduction CFU/ Vs. CFU/ Vs. Treatment sample Control sampleControl Solution At Day 3 At Day 3 At Day 21 At Day 21 1% Octanoic 5.821.12 9.68 0.77 Acid Solution acidulated with citric acid to pH 5.5 1%Octanoic 5.86 1.08 7.80 2.65 Acid Solution, with 2,600 ppm benzoic acidand 750 ppm sorbic acid acidulated with citric acid to pH 4.2 WaterControl 6.94 n/a 10.46 n/a

The use of sorbic acid and benzoic acid in combination with an octanoicacid solution provided control of psychrotrophic bacteria on raw beefBriskets.

Example 13

Beef tenderloin was treated with two compositions containing octanoicacid and inspected visually for their desirability factor based on colorby a sensory panel of at least 12 people. The first composition wasformulated at pH 3.7 and the second was formulated at pH 5.5.Compositions were added into the vacuum-package bag which contained thebeef tenderloin samples. One subset of beef tenderloin samples was leftuntreated and served as a control. Following treatment, samples werevacuum packed and stored for three days at 2-8° C. Samples were thenremoved from vacuum-packages and cut into steaks. Steaks were heldaerobically for up to 2 days at 2-8° C. At 2 hours and 2 days ofstorage, steaks were removed from storage at 2-8° C. and inspected fordesirability based on color. A score of 1 indicates the panelistdisliked very much the color of the steaks. A score of 5 indicates thepanelist liked very much the color of the steaks. The threshold ofdesirability was held at a score of 2.5. Results show that the beeftenderloin treated with the composition at pH 5.5 remained above thedesirability threshold throughout the 2 day storage time, whereas thedesirability of the control steaks reduced substantially over the sameperiod. Steaks treated with the composition at pH 3.7 where notacceptable at either time point analyzed.

TABLE 30 Quality of Beef Tenderloin treated with Octanoic Acidformulated at pH 5.5 or pH 3.7. Hedonic scale; 1 = dislike very much; 5= like very much. Aerobic Storage Time Treatment Solution 2 hours 2 days1% Octanoic Acid Solution acidulated 1.4 1.8 with citric acid to pH 3.71% Octanoic Acid Solution acidulated 3.1 2.8 with citric acid to pH 5.5Control 4.5 2.2

Example 14

The following is an example of an octanoic acid composition used in themethod of the present invention where the octanoic acid composition isincreased by use of mechanical tenderizing or flavoring of the raw meator poultry product.

TABLE 31 Octanoic Acid Use-Solution Composition Level (wt %) RawMaterial 93.94 Water 1.23 Sodium Citrate/Citric Acid Buffer 2.13Propylene Glycol 1.75 Tween 20 0.5 Tween 80 0.45 Octanoic Acid

For this example, a 24 hour culture of Escherichia coli O157:H7 EDL933ATCC 700927 (gentamicin resistant variant), grown in Tryptic Soy broth(TSB) with 15 μg/mL gentamicin, was diluted 1/10 in phosphate buffereddilution water (PBDW) and used as the inoculum. 0.1 milliliters (mL) ofthe inoculum was placed on the top surface of a Top Sirloin steak (cutto 500-1000 g and ¾inch thick), spread with a sterile spreader andfollowed by storage at ambient temperature (18-22° C.) for 5 minutes toallow for bacterial attachment. Steaks were then soaked in theantimicrobial substance described in Table 31 for 5 minutes (3 steaksper treatment per sample step). In this example, the amount ofantimicrobial substance used was equivalent to the amount needed tocompletely submerge the steaks. After exposure, steaks were removed fromthe antimicrobial substance, gently shaken to remove excess liquid andimmediately mechanically tenderized using a handheld Jaccard (modelnumber 200348).

Three steaks each were collected, after inoculation, after treatment andafter mechanical tenderization. Each steak was placed in a stomacher bagcontaining 100 mL Dey Engley (DE) broth. Samples were then stomached for60 seconds at 260 rpm to recover the surviving populations of E. coliO157:H7. The resulting suspension was diluted in PBDW, plated on TrypticSoy agar (TSA) with 15 μg/mL gentamicin and incubated at 35° C. for 24hours prior to enumeration of E. coli O157:H7.

TABLE 32 Efficacy of 0.45% Octanoic Acid on E. coli O157:H7 AfterMechanical Tenderization on Raw Steak Average Step-wise Total TreatmentLog₁₀ Log₁₀ Log₁₀ Solution Sample Step CFU/sample Reduction Reduction notreatment post inoculation 6.96 n/a n/a 4500 ppm post treatment 6.690.27 0.70 octanoic post mechanical 6.53 0.43 acid tenderization

Following treatment with 0.45% octanoic acid a 0.27 log reduction of E.coli O157:H7 was observed after the treatment step. The reductionobserved after the mechanical tenderizing step increased a 0.43 logreduction of E. coli O157:H7, with a total log reduction of 0.70 logsobserved with the combination of the 2 steps.

Example 15

The following example determined the efficacy of 0.45% octanoic acid atreducing E. coli O157:H7 transferred from steak to steak by themechanical tenderizer apparatus.

For this example, a 24 hour culture of Escherichia coli O157:H7 EDL933ATCC 700927 (gentamicin resistant variant), grown in TSB with 15 μg/mLgentamicin, was diluted 1/10 in PBDW and used as the inoculum. 0.1 mL ofthe inoculum was placed on the top surface of a Top Sirloin steak (cutto 500-1000 g and ¾inch thick), spread with a sterile spreader andfollowed by storage at ambient temperature (18-22° C.) for 5 minutes toallow for bacterial attachment. One steak was then soaked in theantimicrobial substance described in Table 31 for 5 minutes. In thisexample, the amount of antimicrobial substance used was equivalent tothe amount needed to completely submerge the steak. After exposure,steak was removed from the antimicrobial substance, gently shaken toremove excess liquid and immediately mechanically tenderized using ahandheld, clean and sanitized Jaccard (model number 200348). Aftermechanical tenderization of the inoculated/treated steak, the sameJaccard apparatus was used to tenderize three uninoculated/untreatedsteaks. This exact process was then repeated with another set of steaks(one inoculated/treated and 3 uninocualted/untreated). The control steakwas an inoculated/untreated steak sample that was mechanicallytenderized using a clean, sanitized Jaccard, then using the same Jaccardapparatus, mechanically tenderized three uninoculated/untreated steaks.The exact process was then repeated with another set of steaks (oneinoculated/untreated and 3 uninoculated/untreated).

After mechanical tenderizing, each steak was placed in a stomacher badcontaining 100 mL DE broth. Samples were then stomached for 60 secondsat 260 rpm to recover the populations of E. coli O157:H7. The resultingsuspension was diluted in PBDW, plated on TSA with 15 μg/mL gentamicinand incubated at 35° C. for 24 hours prior to enumeration of E. coliO157:H7.

TABLE 33 Efficacy of 0.45% Octanoic Acid on the Transfer of E. coliO156:H7 Across Raw Steaks During Mechanical Tenderization Total Log₁₀Average Log₁₀ Reduction Treatment Solution Sample ID CFU/sample by SteakUntreated Control inoculated steak 7.03 n/a no treatment 1^(st)mechanically 5.82 n/a tenderized steak no treatment 2^(nd) mechanically5.42 n/a tenderized steak no treatment 3^(rd) mechanically 5.31 n/atenderized steak 4500 ppm octanoic inoculated steak 6.41 0.62 acid notreatment 1^(st) mechanically 4.40 1.42 tenderized steak no treatment2^(nd) mechanically 3.50 1.92 tenderized steak no treatment 3^(rd)mechanically 3.04 2.27 tenderized steak

The treatment of the inoculated steaks with 0.45% octanoic acid knockeddown initial E. coli O157:H7 population with a 0.62 log reduction whencompared to the untreated inoculated steak. When comparing the 1^(st)mechanically tenderized steaks, the steak mechanically tenderized afterthe treated steak showed a 1.42 log reduction in E. coli O157:H7 numberswhen compared to the 1^(st) mechanically tenderized steak mechanicallytenderized after the untreated steak. The 2^(nd) and 3^(rd) mechanicallytenderized steaks, after mechanical tenderization of the treated steak,showed a 1.92 and 2.27 log reduction in E. coli O157:H7 numbers,respectively, when compared to the 2^(nd) and 3^(rd) mechanicallytenderized steaks mechanically tenderized after the untreated control.

Example 16

The following example determined the efficacy of a 0.45% octanoic acidsolution over 72 hour storage at refrigerated temperatures.

For this example, a 24 hour culture of Escherichia coli O157:H7 EDL933ATCC 700927 (gentamicin resistant variant), grown in TSB with 15 μg/mLgentamicin, was diluted 1/10 in PBDW and used as the inoculum. 0.1 mL ofthe inoculum was placed on the surface of a Top Sirloin steak (cut to500-1000 g and ¾inch thick), spread with a sterile spreader and followedby storage at ambient temperature (18-22° C.) for 5 minutes to allow forbacterial attachment. Steaks were then soaked in the antimicrobialsubstance described in Table 31 for 5 minutes (3 steaks per treatmentper sample step). In this example, the amount of antimicrobial substanceused was equivalent to the amount needed to completely submerge thesteaks. After exposure, the steaks were removed from the antimicrobialsubstance, gently shaken to remove excess liquid and immediatelymechanically tenderized using a clean, sanitized, handheld Jaccard(model number 200348). The remaining steaks were then transferred into aliquid tenderizer/marinade. After the recommended time, the remainingsteaks were allowed to drain, then transferred to a plastic storagecontainer, on a drainage rack, with each layer of steak separated byparchment paper (steaks were allowed to touch on the sides with nodirect steak to steak overlapping).

Three steaks each were collected, after inoculation, after treatment,after mechanical tenderization, after liquid tenderizer/marinade andafter 72 hour storage. Each steak was placed in a stomacher badcontaining 100 mL DE broth. Samples were then stomached for 60 secondsat 260 rpm to recover the populations of E. coli O157:H7. The resultingsuspension was diluted in PBDW, plated on TSA with 15 μg/mL gentamicinand incubated at 35° C. for 24 hours prior to enumeration of E. coliO157:H7.

TABLE 34 Efficacy of 0.45% Octanoic Acid on E. coli O157:H7 ThroughProcessing and Storage at Refrigerated Temperatures Same Day TotalTreatment Average Log₁₀ Log₁₀ Log₁₀ Solution Sample ID CFU/sampleReduction Reduction no treatment post inoculation 6.96 n/a n/a 4500 ppmpost treatment 6.69 1.18 2.04 octanoic acid post needle 6.53 tenderizingpost marinade 6.48 post 72 hour 6.10 n/a storage

The treatment of steaks with 0.45% octanoic acid achieved a 1.18 logreduction of E. coli O157:H7 through out the same day processing, withadditional efficacy observed over the 72 hour storage for a totalreduction of 2.04 logs.

The foregoing summary, detailed description, and examples provide asound basis for understanding the disclosure, and some specific exampleembodiments of the disclosure. Since the disclosure can comprise avariety of embodiments, the above information is not intended to belimiting. The invention resides in the claims.

1-33. (canceled)
 34. A method of treating a meat or poultry product withan antimicrobial composition, the method comprising: applying anantimicrobial composition to a meat processing tool selected from thegroup consisting of a meat pounder, a needle tenderizer, an injector, agrinder, and combinations thereof; and using the meat processing tool toprocess the meat or poultry product and apply the antimicrobialcomposition to the surface of the meat or poultry product; theantimicrobial composition comprising about 0.1 wt. % to about 5 wt. %octanoic acid.
 35. The method of claim 34, wherein the processingfurther employs mechanical tenderizing selected from the groupconsisting of pounding, needle tenderizing, injecting, grinding, andcombinations thereof.
 36. The method of claim 34, wherein the processingfurther employs chemical tenderizing selected from the group consistingof aging, acids, spices, enzymes, and combinations thereof.
 37. Themethod of claim 34, wherein the meat or poultry product is a meatproduct selected from the group consisting of beef, pork, veal, buffaloand lamb.
 38. The method of claim 34, wherein the meat or poultryproduct is a poultry product selected from the group consisting ofchicken, turkey, ostrich, game hen, squab, guinea fowl, pheasant, quail,duck, goose, and emu.
 39. The method of claim 34, wherein the meat orpoultry product is a portion selected from the group consisting ofwhole, sectioned, primal, sub-primal, trim, muscle, fat, organ, skin,bone and body fluid.
 40. The method of claim 34, wherein the meatprocessing tool causes the antimicrobial composition to move to an innersurface of the meat or poultry product.
 41. The method of claim 34,wherein the antimicrobial composition is additionally applied to themeat or poultry product by spraying, misting, rolling, fogging, foaming,or immersing.
 42. The method of claim 41, further comprising allowingthe antimicrobial composition to remain on the meat or poultry productbefore processing.
 43. The method of claim 42, wherein the antimicrobialcomposition remains on the meat or poultry product for at least about 30seconds before processing.
 44. The method of claim 42, wherein theantimicrobial composition remains on the meat or poultry product for atleast about 1 minute before processing.
 45. The method of claim 34,wherein the antimicrobial composition is applied at temperatures fromabout 1° C. to about 30° C.
 46. The method of claim 34, furthercomprising at least one step selected from the group consisting ofslicing, applying a second antimicrobial product, marinating, packaging,storing, applying activation energy, and selling.
 47. The method ofclaim 34, wherein the antimicrobial composition is a concentratecomposition.
 48. The method of claim 34, wherein the antimicrobialcomposition is a ready-to-use composition.
 49. The method of claim 48,wherein the ready-to-use composition contains at least 100 ppm octanoicacid.
 50. The method of claim 48, wherein the ready-to-use compositioncontains at least 500 ppm octanoic acid.
 51. The method of claim 34, theantimicrobial composition further comprises additional functionalingredients.
 52. The method of claim 51, wherein the additionalfunctional ingredients are selected from the group consisting ofoxidizers, carriers, chelating agents, hydrotropes, thickening agents,gelling agents, foaming agents, film-forming agents, surfactants,coupling agents, acidulants, potentiators, flavoring aids, fragrance,dye, and mixtures thereof.
 53. The method of claim 51, wherein theantimicrobial composition further comprises citric acid, phosphoricacid, or a mixture thereof; a citrate salt, a phosphate salt, or amixture thereof; a sulfonate surfactant, an alkyl polyglucosidesurfactant, or a mixture thereof; a sorbitan ester; and optionally, afilm-forming agent.
 54. The method of claim 41, wherein theantimicrobial composition is applied to the meat or poultry product bysoaking the meat or poultry product in the antimicrobial composition.55. The method of claim 34, wherein the processing uses needletenderizing.